Instructions

• Cook the pasta according to the instructions on the packaging
• Cut the onion, garlic, celery and carrot cut into rough chunks and place into the food processor. Pulse to mince the vegetables.
• Heat the olive oil in a medium sized pot over a medium heat and add the minced vegetables. Cook, stirring often, until the vegetables become translucent.
• Next add the oregano and chopped basil leaves, and cook for 1 minute. Then add the tomato paste, chopped tomatoes, lentils, balsamic vinegar, tamari, bay leaf and water. Allow to simmer for 10 minutes.
• Season the sauce with salt and coconut sugar. Add the walnuts and cooked spaghetti and cook for a further 4 minutes.
• Serve the lentil bolognese topped with nutritional yeast and basil leaves.