Lentil Bolognese

A hearty meat-free sauce with lentils and mushrooms, simmered with tomatoes and served over spaghetti.

SHOPPING LIST

• green lentils200g
• mushrooms200g
• onion1
• carrot1
• celery1 stick
• garlic3 cloves
• chopped tomatoes2 tins
• tomato puree2 tbsp
• dried oregano1 tbsp
• spaghetti400g
• olive oil2 tbsp

METHOD

1. 1Cook the spaghetti according to packet instructions.
2. 2Heat the oil in a large pan and soften the chopped onion, carrot, celery, and mushrooms for 8 minutes.
3. 3Add the crushed garlic, oregano, and tomato puree, and cook for 1 minute.
4. 4Stir in the lentils, chopped tomatoes, and 400ml water.
5. 5Simmer for 25 minutes until lentils are tender, stirring occasionally.
6. 6Serve the sauce over the spaghetti.

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