- 30gr coconut oil
- 1 medium onion (diced)
- 1 celery stick (diced)
- 280gr mushrooms (sliced)
- 200gr carrot (grated)
- 4 garlic clove (chopped)
- 5gr dried oregano and basil (each)
- Pinch of chilli flakes (optional)
- Salt and pepper (to taste)
- 80ml red wine
- 750gr tinned chopped tomatoes
- 480ml vegetable stock
- 1 bay leaf
- 200gr puy lentils (soaked overnight)
- 15ml soy sauce
- 15 ml balsamic vinegar
- 5gr cornflour
- 120ml soya milk
- 225gr vegan friendly spaghetti
Heat the coconut oil in a saucepan on a medium heat. Add the onion, celery, carrot and mushrooms and sauté for 5 minutes. Then add the garlic, dried herbs and spices and sauté for another 2 minutes, taste and season if necessary.
Next, we add in the wine, tomatoes, vegetable stock, bay leaf and drained lentils. Stir to combine and let simmer for 20 minutes or until the lentils are tender. Depending on the lentil this can be longer or shorter cooking times.
Meanwhile cook your pasta accordingly to the instructions from the packet, drain and reserve to one side. The bolognese and pasta should finish cooking almost at the same time.
Next, we add the balsamic and soy sauce to the lentils bolognese. Mix the cornflour and soy milk and add to the mixture also. Give it a good stir. Adjust seasoning by adding more herbs/spices/ salt or pepper to your liking. Serve the bolognese over the warm pasta in bowls.
Tip: Soaking the puy lentils in some water overnight helps digestion and they cook faster.