Vegan Lentil Bolognese

Retired and spend quality creative time in the kitchen. We stick to chicken, turkey, seafood and vegetarian dishes. My biggest vice would be dark chocolate! Favourite food - Mud Crab; Favourite fruit - Mango; Favourite vegetable - sugar snap peas. Bon Appetit from Down Under

Spaghetti bolognese (or spag bol as we Brits like to call it!) is an all time favourite, a nostalgic dish that reminds me of school night dinners as a kid.

This lentil spaghetti bolognese is a healthier, meat and dairy-free version of the classic pasta recipe, for those of you looking to transition to a more plant-based diet!

5 oz whole grain spaghetti

½ tbsp olive oil

½ small white onion

2 clove garlic (minced)

¼ cup basil leaves (packed and chopped)

1 tsp oregano

1 tbsp tomato puree

1 can tomato, diced

1 cup red or brown lentils (cooked or canned and drained)

1 tsp balsamic vinegar

1 tbsp soy sauce

1 bay leaf

1 cup water

½ tsp salt

1 tsp sugar

2 tbsp walnuts (chopped)

1 tbsp vegetarian parmesan or nutritional yeast

subheading: Optional:

1 carrot

1 celery

Directions at hurrythefoodup.com

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