Lentil Bolognese

 Lentil Bolognese



INGREDIENTS -

Red lentils: 1 C
Scallions: 3
Celery: 1 stick
Bay leaf: 1
Balsamic vinegar:1/2 Tbsp
Xylitol: 1 Tbsp
Cherry Tomatoes: 1C
Pepper: 1 large
Tinned tomato: 1 tin
Smoked paprika: 1 Tbsp
Pepper: 2 t
Garlic powder: 2 t
Italian herbs: 1 ½ Tbsp
liquid aminos or tamari: 1 Tbsp
Red wine 1/4th cup
Water: 1 cup
Vegan butter 1 Tbsp
Olive oil: 2 T
Water: 2 C
Smoked salt to taste

RECIPE -


1) Preheat oven to 175C. Mix pepper and tomatoes with 1 T olive oil and ½ T Italian herbs. Roast in oven for 30 mins
2) Heat 1 T olive oil and butter in a pan. Add bay leaf, onions, balsamic vinegar and xylitol. Cook till onions are caramelised
3) Add celery and wine and cook till celery begins to soften
4) Add tinned tomatoes, paprika, cumin, pepper, garlic, liquid aminos, Italian herbs, lentils and water. And cook with the lid on.
3) Add mushrooms when lentils are almost done and cook till done
4) Stir in cooked spaghetti.




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