Lentil bolognese & loaded veggie sauce recipe | WW TASTE

Ingredients

• 1 T 1 coconut oil
• 1 red onion, chopped
• 2 cloves garlic, minced
• 110 g portobello mushrooms, chopped
• 1 T tomato paste
• 1 medium-sized carrot, scrubbed and grated
• 1 small stalk celery, chopped
• 1 t paprika
• 1 t dried oregano
• 450 g cherry tomatoes, halved
• 1 T coconut sugar
• ½ cup uncooked red split lentils
• 2½ cups vegetable stock
• Salt and pepper
• 125 g gluten-free spaghetti or spaghetti of your choice
• 3 T olive oil
• 2 T nutritional yeast
• ½ cup fresh basil leaves or parsley