Veggie Spaghetti Bolognese *recipe*

This veggie Spaghetti Bolognese is a go-to favourite of mine. It’s packed with vegetables, is quick to make and is super tasty. And for any sceptics on veggie Bolognese over beef mince Bolognese (I used to be the same!), this recipe, in my opinion, tastes like the real deal.

It also has added fibre from the lentils and is packed with prebiotics to feed the gut microbiome!

This serves 4 and can be doubled to batch cook, and then portioned up (or even frozen) for quick mid-week dinners.

What you need

Drizzle of olive oil

2 x cloves of garlic, crushed and finely chopped

1 x small red onion, finely chopped

Handful of mushrooms, chopped

1 x tin of organic Bijoux Verts lentils (I use Epicure), drained

1 tsp dried oregano

1/2 tsp cayenne pepper

Splash of balsamic vinegar

1 tbsp organic tomato purée

1/4 cup of filtered water

2 x carrots, finely chopped

Grated parmesan cheese to serve (optional)

How to make it

1. Heat the olive oil on a low heat, add the onion, garlic and mushrooms, stir until they start to get golden

2. Add the rest of the ingredients and stir. Then increase to a medium heat

3. Place a lid on the pan and allow it to cook for 5 minutes - occasionally checking and to stir

4. Remove lid and let it cook for another 2-5 minutes - until the sauce becomes thicker

5. Serve with cooked spaghetti and some grated parmesan

   Buon appetito!