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Mushroom Lentil Spaghetti “Bolognese”

Love & Lemons
  • minutes
  • Serves 4

INGREDIENTS

1 cup

Basil, fresh

1

Carrot, medium

1 cup

Cherry tomatoes

4 cups

Cremini mushrooms

2

Garlic cloves

1 14 ounce can

Lentils

1 tbsp

Rosemary

1 tsp

Sage, dried

1 14 ounce can

Tomatoes

1/2

Yellow onion, diced, about 1 cup

1 tbsp

Tomato paste

1 tbsp

Balsamic vinegar

1 tbsp

Soy sauce

8 oz

Spaghetti

1

Red pepper flakes

1

Sea salt and freshly ground black pepper

2 tbsp

Olive oil, extra-virgin

1/2 cup

Pine nuts, toasted

1/2 cup

Walnuts

1

Pecorino cheese