Quick Lentil Bolognaise

Ingredients list:

Instructions:

1. Peel and finely chop the onion and garlic. Peel the carrots and finely dice. Wash the mushrooms and chop into small dice. 
2. Bring a large pan of water to the boil. Add the spaghetti, reduce the heat and cook according to packet instructions. 
3. Heat a couple of tablespoons of water in the base of a medium-sized pan. Add the onion and carrot – sauté over a medium heat for 5 minutes. Add the mushrooms and cook for 4 minutes then add the garlic and cook for another 2 minutes. 
4. Pour in the chopped tomatoes and add the tomato puree and herbs. Add a little water to make a good sauce. Bring to the boil then reduce the heat and simmer for 5 minutes. 
5. Drain and rinse the tinned lentils. Add to the pan, mix well and simmer for 5 minutes. Turn off the heat. Season with salt and pepper as needed. 
6. Drain the cooked spaghetti and add to the lentil mix. Stir well to make sure all the spaghetti is coated. 
7. Serve in bowls with leaves on top and a sprinkle of nutritional yeast if you have it. 

Notes:

• We love bolognaise sauce – it can be used for more than spaghetti too. Serve on baked potatoes, stuffed in pasta tubes, in lasagne or just with crusty bread on the side.
• Adding nutritional yeast gives a little cheesy flavour if you have some.
• A crunchy green salad on the side goes well too.

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