RECIPES BY Rhiannon Lambert
Lentil Spaghetti Bolognese
- 30-40 MINS
- 4 SERVINGS
1 red onion, chopped
3 cloves garlic, crushed
2 tsp mixed herbs (or mix dried oregano, basil and sage)
200g mushrooms, finely chopped
1 red pepper, diced
2 small carrots (300g, grated)
2 tbsp tomato puree
1 tin chopped tomatoes
200 grams red split lentils
500 ml veg stock
2 tbsp tamari (optional – but I love it!)
Salt & Pepper