Updated: Jan 9, 2020
Quick, easy, economical, Family friendly and delicious... what’s not to like?!
2 tbsp olive oil
1 cup dried brown lentils
1 medium onion, chopped finely
2 cloves garlic, crushed and chopped
1 cup chopped celery
1 medium size carrot peeled and chopped
6-8 medium sized mushrooms
1 Tbsp tomato puree
1 tsp vegetable bouillon powder
1 Tsp dried Italian herbs
1/2 cup red wine or water
1 500g carton Passata
Spaghetti to serve
Top with vegan Parmesan or grated cheese if you fancy.
Begin by cooking the lentils in water until soft. Drain and put aside. Saute the onion, celery and carrot in the oil in a deep skillet or large saucepan for a few minutes until soft, then add the mushrooms and garlic.
Stir fry for a few minutes until the mushrooms have started to ‘sweat’.
Add herbs, bouillon, and tomato purée to the pan, stir well. Pour over the wine or water and bring to the boil. Then add the cooked lentils and mix well before pouring in the passata.
Bring to the boil again then simmer gently whilst you cook your pasta.
Spoon on top of the cooked Spaghetti and top with ‘cheese’ if using.
Serve with a crisp green salad.
This recipe serves about 6 as
Spaghetti ‘ Veganese ‘ but is also a great base for a pasta bake, or a Vegan Lasagne... also serving around 6-8 so a good family supper or easy dinner party main.