Mushroom & Lentil Bolognese

Ingredients

• 200g green lentils, rinsed
• 300g chestnut mushrooms, finely chopped
• 1 onion, diced
• 2 carrots, diced
• 3 cloves garlic, minced
• 2 tins (800g) chopped tomatoes
• 2 tbsp tomato purée
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tbsp olive oil

Method

1. 1

   Heat olive oil in a large pan. Add onion and carrot, cook for 5 minutes.

2. 2

   Add garlic and mushrooms. Cook for 5 minutes until mushrooms release their liquid.

3. 3

   Add lentils, tomatoes, tomato purée, and herbs. Stir well.

4. 4

   Simmer for 25 minutes until lentils are tender and sauce has thickened.

5. 5

   Season and serve over wholewheat spaghetti.