The whole family will love this quick and easy vegetarian version of spaghetti bolognese. Even my meat loving husband was very impressed! This lentil spag bowl comes together in no time and is flavourful, hearty, protein and fiber rich. This recipe serves 3-4.
Ingredients:
2 400g can of organic lentils
2 400g can of organic chopped tomatoes
1 onion, finely chopped
3 garlic cloves, finely chopped
8 button mushrooms, thinly sliced
½ cup fresh parsley, finely chopped
1/2-1 tsp of chilli flakes
1 tbsp coconut oil
Sea salt/pepper to taste
1 packet of gluten free spaghetti
Method:
1
Melt the coconut oil in a large fry pan over medium heat, add onions and garlic and saute for 3-5 minute until clear.
2
Add the lentil, tomatoes, mushrooms, chilli flakes, salt and pepper to the pan. Put the heat down slightly and simmer for 5-10 minutes.
3
Rinse the pasta and cook as per instructions.
4
Once pasta and bolognese are done, serve the bolognese over the spaghetti and garnish with fresh parsley.
Ingredients
2 400g can of organic lentils
2 400g can of organic chopped tomatoes
1 onion, finely chopped
3 garlic cloves, finely chopped
8 button mushrooms, thinly sliced
½ cup fresh parsley, finely chopped
1/2-1 tsp of chilli flakes
1 tbsp coconut oil
Sea salt/pepper to taste
1 packet of gluten free spaghetti
