Red Lentil & Mushroom Bolognese
A super tasty and low calorie vegan alternative to the classic bolognese made with red lentils & chestnut mushrooms
For an even healthier low carb option use courgetti spaghetti. Top with your choice of cheese
Cooking Method
- In a hot pan, add the olive oil and fry the onions until soft before adding the celery and carrots and cook for a further 5 mins before adding the chestnut mushrooms
- Add the chopped tomatoes, water and lentils, bring to the boil then stir in the Puréety Bolognese seasoning
- Simmer for 25 minutes, then add the balsamic and chopped basil
- Bring a pan of salted water to the boil, cook the pasta as per the package instructions
- When the pasta is cooked drain and serve with the Bolognese sauce
Ingredients
- 1tbsp Olive Oil
- 150g White Onion , Diced
- 100g Carrot , Grated
- 2 Celery Stalks , Diced
- 120g Dried Red Lentils
- 800g Tinned Chopped Tomatoes
- 2tbsp Balsamic Vinegar
- 250g Chestnut Mushrooms , Sliced
- 15g Basil
- 200ml Water
- 240g Dried Pasta
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