RED LENTIL SPAGHETTI BOLOGNESE
A low-carbohydrate, high-protein, high-fibre alternative to traditional wheat pasta. What more could you want? Enjoy classic, wholesome spaghetti bolognese with an added protein kick.
15g dried porcini mushrooms
1 ½ tablespoons olive oil
½ onion, finely chopped
1 carrot, finely chopped
1 celery stick, finely chopped
2 garlic cloves, sliced
2 thyme sprigs
½ teaspoon tomato purée
50ml vegan red wine (optional)
125g dried green lentils
400g can whole plum tomatoes
125g chestnut mushrooms, chopped
125g portobello mushrooms, sliced
½ teaspoon soy sauce
1 (125g) pack Profusion Organic Pea and Fava Protein Mince
250g Profusion Organic Red Lentil Spaghetti
Handful fresh basil leaves
- Pour 400ml boiling water over the dried porcini and leave for 10 mins until hydrated.
- Meanwhile pour 1 tablespoon of oil into a large saucepan. Add the onion, carrot, celery and a pinch of salt. Cook gently, stirring for 10 mins until soft.
- Remove the porcini from the liquid, keeping the mushroom stock and roughly chop. Set both aside.
- Add the garlic and thyme to the pan. Cook for 1 minute then stir in the tomato purée and cook for a min more.
- Pour in the red wine, if using, and cook until nearly reduced. Then add the lentils, reserved mushroom stock and tomatoes. Bring to the boil, and reduce the heat. Leave to simmer with a lid on.
- Meanwhile, heat a large frying pan. Add the remaining oil, then tip in the chestnut, portobello and rehydrated mushrooms. Fry until all the water has evaporated and the mushrooms are deep golden brown.
- Pour in the soy sauce. Give everything a good mix, then scrape the mushrooms into the lentil mixture.
- Stir in the Protein Mince and cook according to the packet instructions. Continue to cook the Ragù, stirring occasionally, over a low-medium heat for 30-45 mins until the lentils are cooked and the sauce is thick and reduced, adding extra water if necessary. Remove the thyme sprigs and season to taste.
- Cook the spaghetti in a large pan of salted water for 1 minute less than packet instructions. Drain the pasta, reserving a ladleful of pasta water, then toss the spaghetti in the sauce, using a little of the pasta water to loosen up the Ragù slightly so that the pasta clings to the sauce. Serve topped with fresh basil and some black pepper.
