Vegan DOme SG

Mushroom & Lentil Spaghetti Bolognese with Cashew Parmesan   


  • 1 brown onion, peeled and chopped 

  • 1 carrot, peeled and chopped 

  • 1 celery stick, chopped 

  • 1 tomato, cubed 

  • 3 garlic cloves, chopped

  • 3 tbs extra virgin olive oil 

  • 2 bay leaves 

  • 6-7 button mushrooms, sliced 

  • 150g lentils 

  • 1 can peeled tomato 

  • 1-2 cups water  

  • 1 packet spaghetti

  • Sprinkles of 'Pimp My Salad' Cashew Parmesan 


  1. Heat 1 1/2 tbs oil over medium heat and add chopped onion, carrot, celery, tomato and garlic. Cook until soft and season to taste. Once done, transfer out of cooking pan. 

  2. Heat remaining oil over medium heat and add mushrooms, cook till soft. 

  3. Add onion mixture to mushroom. Add in lentils as well. Stir in peeled tomato and water. Add bay leaves and reduce heat to low. Cover and let it simmer while stirring occasionally. Lentils will be tender when ready and the sauce will thicken. Season to taste. 

  4. While this is cooking, boil pasta in salted water until al dente. 

  5. Add sauce to drained pasta. Top it with parmesan sprinkles.