Lentil-Walnut Spaghetti Bolognese with Mushrooms (Vegan)
Rating:
Ingredients:
Bolognese sauce ingredients
- 2 Tbsp olive oil
- 1 brown onion, finely chopped
- 2 sticks of celery, finely chopped
- 2 carrots, grated
- 3 cloves of garlic, finely chopped
- 200g field or Portobello mushrooms, finely chopped
- 1x 700ml bottle of tomato passata
- 1x 400g tin of brown lentils
- 1 cup or 250ml vegetable stock
- ½ cup walnuts, finely chopped
- ½ Tbsp dried oregano
- ½ tsp dried thyme
- Leaves from 1 sprig of rosemary, finely chopped
- 1 - 1 ½ Tbsp balsamic vinegar (if your tomato passata is sweeter opt for 1½; if it's more acidic opt for 1)
- 1 Tbsp soy sauce
- Salt and pepper, to taste
To serve
- Cooked spaghetti
- Fresh basil leaves
Method:
- Heat oil in a large heavy-based pot over medium heat.
- Add the onions, celery and carrots and cook for 10 minutes, stirring occasionally, until softened.
- Add the garlic and cook for about 1 minute until fragrant.
- Add the vegetable stock, passata, mushrooms, walnuts, lentils, oregano, thyme, rosemary, vinegar, soy sauce, a teaspoon of salt and a few turns of the pepper shaker. Give everything a really good stir, cover with a lid and bring to a simmer.
- Turn down the heat to low and simmer for 1 ¼ - ½ hours, stirring occasionally and adding a splash of water until sauce has thickened to your liking. Leave the lid off for the last half an hour of cooking. Season to taste with salt and pepper.
- Serve with cooked spaghetti and top with fresh basil.