Vegan Mushroom Bolognese

Perfect for meal prepping and can be enjoyed throughout the week!

Ingredients:

– 1 carrot, peeled
– 1 onion
– 1 stick of celery
– 2 cloves of garlic
– Olive oil
– ½ bunch fresh thyme
– 4 large portobello mushrooms
– 1 tin of tomatoes
– 100g uncooked lentils
– 2 tablespoons tomato paste
– 400ml vegetable stock
– 1 cup spinach leaves
– 350g @the_protein_fix pasta (for that added protein boost!)
– Salt & pepper
– 1 teaspoon paprika
– 1 teaspoon cumin

Method:

Roughly chop the carrot, onion, garlic and celery. Pulse the veggies in a food processor until finely chopped. 

Heat some oil over medium heat. Add the chopped veg mixture, thyme and spices. Stir and cook for 8-10 minutes until softened. 

Stir in the lentils, tomato paste, stock and tinned tomatoes. Season, reduce the heat and cover with the lid. Stir occasionally for 30-35 minutes or until the lentils are tender. Add the spinach leaves and cook for 2-3 minutes until wilted.

Meanwhile, cook the pasta until al dente. Drain the pasta and stir through the Bolognese sauce. Enjoy