Vegan Lentil Bolognese

Ingredients

Tick them off as you go. Quantities are for 6 servings.

• 1 cup brown or green lentils, rinsed
• 8 oz cremini mushrooms, finely chopped
• 1 onion, diced
• 2 carrots, finely diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 can (28 oz) crushed tomatoes
• 2 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp dried oregano
• 12 oz spaghetti
• basil, salt, pepper

Method

1. BaseCook the onion, carrots and mushrooms in the oil over medium-high heat for 10 minutes until the mushrooms are browned. Add the garlic and tomato paste for 2 minutes.

2. SimmerAdd the lentils, tomatoes, broth and oregano. Simmer partly covered 30 minutes, until the lentils are tender and the sauce thick.

3. PastaCook the spaghetti in salted water until al dente. Drain, reserving a cup of pasta water.

4. ServeToss the pasta with the sauce, loosening with pasta water. Top with basil.

Nutrition per serving

Approximate values calculated for the ingredients listed. They vary with brands and portion sizes; see our disclaimer.

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