Vegan Lentil Bolognese

Ingredients

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• Spaghetti Pasta Spaghetti Pasta 500g 5 cups
• Green Lentils Green Lentils 150g 2 & 1/2 cups
• Water Water 500ml 2 cups
• Tomato Passata Tomato Passata 500g 2 & 1/4 cups
• Small Onions Small Onions 2 2 small
• Garlic Garlic 2 cloves 2 cloves
• Water Water 125ml 1 cup
• Red Wine Red Wine 3 and 1/3 tbsps 3 & 1/3 tbsps
• Fresh Basil Fresh Basil handful handful
• Fresh Oregano Fresh Oregano handful handful
• Olive Oil Olive Oil 2 tbsp 2 tbsp
• Table Salt Table Salt to taste to taste
• Ground Black Pepper Ground Black Pepper to taste to taste
• Cherry Tomatoes Cherry Tomatoes 120g 4/5 cup
• Vegan Parmesan Vegan Parmesan 50g 1/2 cup

Instructions

1. 1.In a medium saucepan bring lentils and water to a boil and cook for 20 minutes. Meanwhile cook pasta and prepare sauce.
2. 2.For the sauce dice onions and mince garlic. Wash tomatoes and roughly chop herbs.
3. 3.In a pot heat up olive oil on medium high heat and saute onions until translucent. Then add garlic and saute another few seconds.
4. 4.Now turn up heat to high heat and add red wine. Let it cook on high for 2-3 minutes and then add cherry tomatoes, passata tomatoes and water.
5. 5.Cook on simmer until lentils are ready, drain out the water before adding to the sauce.
6. 6.Now add chopped herbs and let the flavours combine, cooking on a simmer for 2-3 minutes.
7. 7.Pour sauce over spaghetti and top with cashew parmesan and fresh basil if desired.

Nutritional Information

• Calories:
  567
• Fat:
  11g
• Sodium:
  315mg
• Carbs:
  98g
• Sugar:
  12g
• Protein:
  19g