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Ingredients
US|METRIC
4 SERVINGS
- 1 small carrot (chopped into small pieces)
- 1 red bell pepper (chopped into small pieces)
- 250 grams portobello mushrooms (sliced)
- 6 cloves garlic (minced)
- 1 Tbsp. dried herbs (mixed Italian)
- 60 mL red wine (– or a splash of balsamic vinegar)
- 3 tsp. vegan Worcestershire sauce (or 1 Tblsp of something like mushroom ketchup / brown sauce)
- 400 grams green lentils (can of cooked, drained and rinsed – if you’re not using canned, it’s about 1 and 1/2 cups of cooked lentils)
- 4 Tbsp. tomato paste
- 2 Tbsp. sundried tomato paste
- 400 grams plum tomatoes (can of)
- 400 grams cherry tomatoes (can of)
- 500 grams spaghetti (package of dried)
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