Lentil Spaghetti Bolognese

This gorgeous lentil spaghetti bolognese recipe was put together by none other than Naz from Alchemy Eats. So delicious, healthy and looks absolutely stunning on a plate!

40 mins

4-5 people

SHARE THIS RECIPE

INGREDIENTS

1 small carrot grated

1 red onion, finely chopped

4 garlic cloves chopped

Italian dried herbs

1 tin Mr Organic Lentils

1 tin Mr Organic Chopped Tomatoes

300ml vegetable stock

300g cherry tomatoes halved

2 Tbsp. Mr Organic Tomato Puree

1 tsp. soy sauce

1 Tbsp. lemon juice

1 tsp. sugar

4-5 servings Mr Organic Whole Wheat Spaghetti

Fresh basil, roughly chopped

Vegan cheese

Salt and pepper, to taste

METHOD

1. Heat the olive oil in a large saucepan, then add in the onion, celery and green bell pepper and allow for them to cook and become fragrant for 5 minutes. Add in the carrots, pour in the vegetable broth, bring to a simmer and allow to cook for a further 5 minutes.

2. Drain and rinse the kidney beans and add them to the pan, alongside all the spices and herbs, chopped tomatoes and tomato paste.

3. Cover with a lid and simmer for 25-30 minutes, stirring regularly.

4. Add in the lemon juice and season to taste with sea salt and freshly cracked pepper.

5. Serve alongside avocado slices, coconut yoghurt, and fresh coriander.