Mushroom Spaghetti Bolognese
Home-made spaghetti bolognese with mushroom and lentil mince. Healthy, Tasty and very easy. 5-Ingredients only, Vegan and plant-based.
Ragu for 2 Sauce
Salt and pepper
Split Red Lentils
Optional 1stp Soy Sauce
Cook the onions with water until soft and opaque. Add to a saucepan and cook for an hour on low heat.
Dice the mushrooms finely, cook in frying pan for 15-20-minutes or until the mushrooms are dry.
Using boiled water, soak your lentils for 5-minutes, drain and add to your mushrooms.
Tip/ You can use brown lentils but I would suggest soaking them for a few hours before cooking as they can take 15-20 minutes.
15-minutes before your sauce is ready, boil your pasta and add your sauce to the pan with your ‘mince’. and finally, add your pasta to your sauce before plating up.
You can, of course, use textured protein but I love making my own ‘mince’.
Bonus recipe – Meatballs