Swap beef mince for nutritious mushrooms, celery and carrots in this family favourite from Vega
By Healthy Diet
1 red onion, quartered
2 garlic cloves
1 celery stalk, cut into thirds
2 carrots, cut into thirds
1 tbsp olive oil
splash of balsamic vinegar
195g green or brown lentils, rinsed and drained
500ml vegetable stock
2 x 400g tin chopped tomatoes
1 sprig rosemary
1 bay leaf
salt and pepper
gluten-free or whole wheat spaghetti, to serve
In a food processor, pulse the mushrooms until finely chopped and then set aside. Add the onion, garlic, celery and carrots to the food processor and pulse until finely chopped.
In a saucepan, sauté the vegetable mixture in the olive oil for 10 minutes. Add a splash of balsamic vinegar and cook for another 3 minutes. Add in the lentils, stock, tomatoes, salt and pepper. Bring to a simmer. Add a sprig of rosemary and a bay leaf. Cover, and allow the sauce to cook at a low simmer for 45 to 60 minutes.
Remove the rosemary and bay leaf. Taste and adjust seasoning as needed. If the sauce is too thin, turn up the heat and cook for a few minutes more uncovered. Serve over a bowl of spaghetti.
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