- 1 Brown onion (diced)
- 4 Garlic cloves (diced)
- 1 Carrot (diced)
- 1 Celery stick (diced)
- 1 tablespoon Rosemary leaves (roughly chopped)
- 8-10 mushrooms (roughly chopped)
- 1 x 400g can Brown lentils
- 1 tablespoon Olive oil
- 1 x 400g can Crushed tomatoes
- Salt and pepper (to season)
- ½ cup Water
- 500g Spaghetti
- Parmesan cheese (to serve)
- Wash carrots and celery under cold water and finely dice. Peel brown onion and finely dice. Set aside in a bowl.
- Peel garlic cloves and finely dice. Roughly chop rosemary leaves. Set aside. Peel the mushrooms and roughly chop. Set aside.
- Drain the can of brown lentils into a sieve and rinse under cold water. Set aside in a bowl.
- Heat olive oil in a large saucepan over medium-high heat.
- Add onion, diced carrot and celery to the pan and cook, stirring, for 1-2 minutes. Add garlic and rosemary and cook, stirring for a further 1 minute. Add mushrooms and cook for 3-4 minutes.
- Add brown lentils. Season with a pinch of salt and pepper. Add canned tomatoes and cook, stirring, for 1-2 minutes. Add water. Mix with a spoon until all ingredients are combined. Bring to the boil then reduce heat to low.
- Simmer for 15 minutes until Bolognese sauce begins to thicken.
- Meanwhile, cook spaghetti according to packet instructions. Drain pasta using a colander or sieve.
- Stir cooked spaghetti through lentil Bolognese sauce and serve with parmesan cheese.
STEP 1:
Wash carrots and celery under cold water and finely dice. Peel brown onion and finely dice. Set aside in a bowl.
STEP 2:
Peel garlic cloves and finely dice. Roughly chop rosemary leaves. Set aside. Peel the mushrooms and roughly chop. Set aside.
STEP 3:
Drain the can of brown lentils into a sieve and rinse under cold water. Set aside in a bowl.
STEP 4:
Heat olive oil in a large saucepan over medium-high heat.
STEP 5:
Add onion, diced carrot and celery to the pan and cook, stirring, for 1-2 minutes. Add garlic and rosemary and cook, stirring for a further 1 minute. Add mushrooms and cook for 3-4 minutes.
STEP 6:
Add brown lentils. Season with a pinch of salt and pepper. Add canned tomatoes and cook, stirring, for 1-2 minutes. Add water. Mix with a spoon until all ingredients are combined. Bring to the boil then reduce heat to low.
STEP 7:
Simmer for 15 minutes until Bolognese sauce begins to thicken.
STEP 8:
Meanwhile, cook spaghetti according to packet instructions. Drain pasta using a colander or sieve.
STEP 9:
Stir cooked spaghetti through lentil Bolognese sauce and serve with parmesan cheese.
