This comforting lentil spaghetti bolognese is such a healthy alternative to the usual meat recipe. Packed with nutrients from the veggies and lentils and so tasty with all the added spices. Delicious!
1onion, finely diced(£0.11)
250gchestnut mushrooms, finely chopped (£0.80)
2tins plum tomatoes(£0.28x2)=(£0.56)
Bunch of fresh basil(£0.55)
1tbspWorcestershire sauceor substitute with soya sauce if vegan
Salt & Pepper
Add the olive oil to the pan with the chopped onion, grated carrot & chopped mushrooms to sweat for around 8 minutes. Season with a pinch of salt and pepper.
Once everything has softened after this fry time, add the tomato puree, oregano, thyme, garlic granules and some fresh black pepper. Fry for 2 minutes before adding plum tomatoes, stock, lentils and worcester sauce. Crush the tomatoes with the back of your spatula against the side of the pan to help smooth out the sauce.
Simmer for 30 minute. During this period/ after 20 minutes put the pasta on to cook. Set your pasta timer one minute shy of the packet time. Stir the lentil bolognese occasionally and if it looks like it’s drying up at any point, add a splash of water (some lentils absorb more water than others).
After 30 minutes, the sauce should have thickened. Stir the spaghetti into the bolognese (with a splash of pasta water if needed) and continue to cook for a minute or two whilst combining. Add the nutritional yeast, half of the chopped fresh basil, reserving half to garnish. Season with a pinch of salt and pepper if needed.
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