Lentil and mushroom bolognese
A deep, meaty bolognese made with green lentils and mushrooms, served over wholewheat spaghetti.
- Time50 min
- LevelEasy
- Costabout £0.90 a head
Ingredients
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Method
- 1
Heat the oil in a large pan. Cook the onion and carrot for 8 minutes until soft.
8 min - 2
Add the mushrooms and cook for 8 minutes, until they lose their water and brown. Add the garlic.
8 min - 3
Stir in the lentils, tomatoes, purée, oregano and stock. Bring to the boil.
- 4
Simmer, partly covered, for 30 minutes, until the lentils are soft and the sauce is thick. Add a splash of water if it gets dry.
30 min - 5
Meanwhile, cook the spaghetti in salted boiling water following the packet time. Drain.
- 6
Season the sauce well. Toss through the spaghetti or spoon on top.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.