Recipe: Spinach, Lentil and Mushroom Spaghetti Bolognese

Hello Lovelies!

Another recipe for you - today I'm going to teach you how to make a super tasty, ultra healthy vegetarian "bolognese" type sauce and then tomorrow, I'm going to teach you how to use the leftovers to make a delicious Saag Paneer inspired dish! Don't say I don't spoil you :D The sauce is wonderfully rich and creamy and oh so very delicious!

This recipe will make enough for 4 medium sized servings - we used two of our servings for this and saved the other two for the Sag Paneer. All measurements are approximate and I most definitely encourage you to  experiment with herbs and spices :)

First, pop 2 big garlic cloves (or 4 small ones) and a small red onion (chopped in half) into your food processor.

Next, add in a couple of big handfuls of spinach, until your food processor is loosely filled.

Finally, pour in a whole tin of chopped tomatoes.

Now put the lid on and blend for a minute or two until it looks like this.

Meanwhile, heat a little oil in a medium pan and saute 4-6 mushrooms until slightly browned

Now you can add your sauce in along with around 1/3 to 1/2 cup of (washed) red lentils.

Stir these in, then add a little water to your processor bowl and add that in to your sauce as well. At this point, you can also add your seasoning! I added around 1tsp Marigold Vegan Boullion (stock) powder, a few dashes of vegan worcester sauce, freshly ground pepper, around 1 tsp basil and the same of herbs d'provence and a teeny tiny pinch of cayenne.

Cover with a lid and leave to simmer on a low heat, stirring occasionally, for around 25 minutes until the lentils are soft and yummy.

Serve this on top of your favourite cooked pasta (mine is Gluten Free Spaghetti tossed in a little olive oil) topped with a sprinkle cheese, or you could always mix it with some cooked pasta, pop it in a baking dish, top with a little cheese and bake for 20 minutes for a lovely pasta bake!