Lentil Bolognese with Spaghetti
Sunday, November 17, 2019
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This vegan lentil bolognese loaded with vegetables and mushrooms, is a delicious, healthy and wholesome meal that comes together in less than 30 minutes! It’s a soy-free & nut-free recipe and can be made gluten-free. Perfect for lunch, dinner and meal prep.
Ingredients
Vegan
∙ Serves 2
Produce
4 4 oz red lentils (125 g)
1 Carrot
1 small stick Celery
2 Garlic cloves
1 Herbs, fresh
4 oz Mushrooms
1 Onion
450 g Tomato
Canned Goods
1 tbsp Tomato paste
1 cup Vegetable broth
Pasta & Grains
9 oz Spaghetti
Baking & Spices
2 tsp Italian spices
1 Parmesan or nutritional yeast flakes, Vegan
1 tsp Raw cane sugar
1 Salt
Oils & Vinegars
1 tbsp Olive oil
Ingredients
Vegan
∙ Serves 2
Produce
4 4 oz red lentils (125 g)
1 Carrot
1 small stick Celery
2 Garlic cloves
1 Herbs, fresh
4 oz Mushrooms
1 Onion
450 g Tomato
Canned Goods
1 tbsp Tomato paste
1 cup Vegetable broth
Pasta & Grains
9 oz Spaghetti
Baking & Spices
2 tsp Italian spices
1 Parmesan or nutritional yeast flakes, Vegan
1 tsp Raw cane sugar
1 Salt
Oils & Vinegars
1 tbsp Olive oil