Hi guys!

I'm Nicki, a recent meat lover on the journey of a cruelty-free living.
I am enjoying this journey, re-inventing myself and everything I know about food and healthy eating.

This is the first of an ongoing series or vegetarian and vegan recipes.
I would love for you to join me on my journey!

And now... without further ado... DRUMROLL PLEASE!

Portobello Lentil Bolognese!

Yum!

Spaghetti Bolognese was one of my all time faves before I went vegetarian.
I never thought I could replicate the taste and texture, but guess what,
I'm doing just that... and here is how!

You need:

1 onion
2 cloves of garlic
1 stick of celery
olive oil
2 fresh bay leaves
½ a bunch of fresh thyme
4 large portobello mushrooms
100 g dried Puy lentils
2 tablespoons tomato purée
400 ml organic vegetable stock
1 x 400 g tin of plum tomatoes
350 g dried pappadelle
½ a bunch of fresh baby basil
Parmesan cheese

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Preparation:

1. Peel the carrot, onion and garlic, trim the celery and roughly chop. Pulse it all in a food processor, until finely chopped.
2. Heat a good splash of oil in a large saucepan over a medium heat. Add the chopped veg mixture and bay leaves, pick in the thyme leaves and cook, stirring, for about 10 minutes or until soft.
3. Finely chop the mushrooms. Add to the pan and cook for 3 minutes, until softened.
4. Stir in the lentils, tomato purée and stock, and squish in the plum tomatoes.
5. Season, reduce the heat to low and pop a lid on. Cook, stirring occasionally, for 30 minutes, or until the lentils are tender.
6. When the lentils are almost done, cook the pasta according to the packet instructions, until al dente.
7. Serve and enjoy!

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