Veggie Spaghetti with Mushrooms & Lentils

Veggie Spaghetti with Mushrooms and Lentils

Serves 4 Print it Here

1 Cup Dry Puy Lentils
2 tsp. Oil
3 Carrots, Diced (about 3 Cups or 100 g)
3 Stalks of Celery, Diced (½ Cup or 80 g)
½ Onion, Diced (1 Cup or 100 g)
3 Cloves Garlic, Chopped
4 Mushrooms, Diced (2 Cups or 160 g)
2 tsp. Balsamic Vinegar (10 ml)
1 Heaping Tbsp. Tomato Paste (15 ml)
1 Jar Strained Tomatoes ( nearly 2 ¾ Cups or 680 ml)
1 Cup Water (235 ml)
1 tsp. Chilli Flakes
1 tsp. Dried Oregano
½ tsp. Crushed Fennel Seeds
2 tsp. Dried Basil
1 tsp. Sea Salt

Garnish with Parsley and Nutty Parmesan (recipe below)

1. Begin by cooking the lentils. Bring them to a boil along with 3 cups water. Let simmer for 15-20 minutes or until tender, then drain.
2. Meanwhile heat the oil in a pot over medium heat. Add the carrots, celery, onion, and cook over medium heat for 5 minutes or until the onions begin to soften and become translucent. Add the mushrooms, herbs, chilli, and fennel and sauté for another couple of minutes until the mushrooms begin to soften.
3. Stir in the balsamic and tomato paste then add the strained tomatoes along with the one cup water (I use this water to clean out the tomato jar and get all the goodness out). Finally stir in the drained lentils and salt.
4. Let the sauce simmer over low heat (stirring often so it doesn't stick) for 30-45 minutes or until it thickens and becomes nice and rich tasting. Taste and season with more salt if needed.
5. Serve alongside spaghetti of choice, roasted veggies, or roasted spaghetti squash. And don't forget to garnish with parsley and plenty of Nutty Parma!

Nutty Parmesan

½ Cup  Brazil Nuts
2 Tbsp. Sesame Seeds
1 Tbsp. Nutritional Yeast
A Pinch Sea Salt

1. Combine everything in a high speed  blender or food processor just until the brazil nuts turn into a fine meal. Store in the refrigerate for all your sprinkling needs.