Spaghetti with Jackfruit Bolognese | Ofene Jackfruit

Ingredients

• 200 g pasta
• Parmesan to serve
• Fresh basil to serve
• Black pepper and salt to taste
• 25 g Ofene dried jackfruit minced
• 40 g red lentils
• 1 cup vegetable stock or water
• 1 medium onion minced
• 1 medium carrot finely minced
• 4 garlic cloves minced
• 1 celery stalk finely minced
• 3 tbsp tomato paste
• 3 tbsp olive oil
• 2 tbsp soy sauce
• 1 can crushed tomatoes
• 1 bay leaf
• 2 tsp oregano (or rosemary)
• 1 tsp smoked paprika