Lentils are a great substitute for meat in dishes such as bolognese, since they are super high in protein and cheap too.
250g dried lentils
1 cinnamon stick
2 bay leaves
1 cube of beef stock or the vegan equivalent
3 cloves of garlic
2 tbsp olive oil
100g button mushrooms
250ml of red wine
3-4 cups of water
500g dried spaghetti
Prep time: 5 minutes
Cooking time: 1 hour
Step.1: On a low to medium heat, heat the olive oil in a shallow frying pan. Chop and peel the garlic and add to the pan and saute for 3 minutes.
Step. 2: Wash and chop and put the mushrooms and lentils in the pan and saute for 5 minutes.
Step. 3: Add all the herbs and spices, the stock, passata, wine and water into the pan. Let it simmer for 60 minutes, add more water if needed. Stir occasionally and take it off the heat once the lentils are soft.
Step. 4: Meanwhile cook the pasta according to its instructions or until it is Al dente. Drain the pasta, put it in its pot and drizzle with olive oil.