Gluten Free Vegan Lentil Bolognese
- Heat olive oil in a pan and sauté the onion, garlic, carrot and celery with a pinch of salt and pepper for around 8 minutes on low heat.
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Pot
- Stove
- Colander
- Measuring cup
- Wooden spoon
- Serving bowl
Ingredients
- San Remo Brown Rice Spaghetti 250g
- 2 tbsp olive oil
- 1 onion, finely diced
- 4 garlic cloves, minced
- 1 large carrot, finely diced
- 2 medium celery ribs, finely diced
- Salt
- pepper
- ½ cup of dry red wine
- 5 mushrooms, diced
- 400g tin of brown lentils, drained and rinsed
- 400g tin of diced tomatoes
- 140g tub of tomato paste
- 1 vegan stock cube
- ¼ cup of fresh basil, chopped
- 2 tsp dried oregano
- 2 bay leaves
- ½ tsp sugar
- Vegan cheese (optional)
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