Simple Lentil Mushroom Walnut Bolognese
Ingredients
- 1 cup mushrooms
- 1 cup walnuts
- 1 brown onion
- 4 cloves garlic
- 4 celery sticks
- 2 medium carrots
- 1 tablespoon olive oil
- 2 tablespoons fresh basil
- 1 tablespoon oregano
- 1/2 teaspoon cinnamon
- 1/2 teaspoon chilli flakes
- 1/4 cup tomato paste
- 630 ml organic passata
- 2 tablespoons vegetable stock
- 2 cups water
- 1 tin organic lentils
- Pasta of choice
Preparation
Grind about 1 cup mushrooms and 1 cup walnuts in a food processor.
Chop 1 brown onion, 4 cloves garlic, 4 celery sticks, and 2 medium carrots.
Brown the mushroom and walnut mixture in 1 tablespoon olive oil and remove from pot.
Brown the onion mixture in another tablespoon olive oil.
Add the mushroom mixture back to the pot and season with 2 tablespoons fresh basil, 1 tablespoon oregano, 1/2 teaspoon cinnamon, and 1/2 teaspoon chilli flakes.
Add 1/4 cup tomato paste, 630 ml organic passata, 2 tablespoons vegetable stock mixed with 2 cups water.
Stir well and bring to a boil.
Reduce heat and simmer for 10 minutes.
Add 1 tin organic lentils and simmer for another 15 minutes.
Serve with pasta of choice.
Make extra portions and freeze for later use.
