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Mushroom and Lentil Spaghetti Bolognese

Elizabeth Chloe
  • 70 minutes
  • Serves 4

INGREDIENTS

2

Bay leaves

300 g

Button mushrooms

1

Carrot, large

1

Celery stalk

2

Garlic cloves

1

tin Green lentils

1

tin Tomatoes

1

White onion

2 tbsp

Tomato puree

500 milliliters

Vegetable stock

2 tbsp

Soy sauce

270 g

Spaghetti, dried

1

Salt & pepper

1 tbsp

Olive oil

1

Parmesan cheese, vegan

250 milliliters

Red wine