Mushroom lentil Bolognese

Serves 4

Time 35 minutes

Ingredients

6 large field mushrooms, halved

1 brown onion, halved

1 carrot, cut into large pieces

2 celery sticks, cut into large pieces

3 garlic cloves

1 cup green lentils

1 can chopped tomatoes

2 cups passata

Flat leaf parsley, chopped

500g spaghetti 

Extra virgin olive oil

Salt and pepper

Method

In a food processor, blitz the onion, celery, and carrot.

In a pan heat olive oil, add the blitzed vegetables and minced garlic and cook for 5 minutes.

Whilst these are browning in a food processor place the mushrooms in and finely chop, after the vegetables have been doing for 6 minutes add the mushrooms to the pan and cook on gentle heat for 4 minutes.

Stir in the lentils and add passata and canned tomatoes.

Gently simmer for 20 minutes.

Cook pasta according to packet instructions.

Stir through the pasta into the sauce.

Serve in a bowl topped with parsley.