Recipe: Mushroom and lentil bolognese

Ingredients

45ml olive oil
2 garlic cloves,
1 halved onion,
1 diced carrot,
1 diced celery stick,
1 diced leek,
250g chopped button mushrooms,
2 sliced tomatoes, deseeded and diced
A few fresh thyme stems
375ml vegetable liquid stock
1 (400g) jar tomato-based pasta sauce
1 (410g) can lentils,
15ml drained fresh parsley, chopped
Courgetti noodles, cooked, to serve
Parmesan cheese, grated, to serve

Method

1. Heat the oil in a pan and gently fry the onions and garlic for 5 min.

2. Add the carrot, celery, leekandcook for 3 minutes.

3. Increase the heat and fry the mushrooms for 5 minutes.

4. Add the tomatoes, thyme, stock and pasta sauce. Simmer for 10-15 minutes.

5. Stir in the lentils and chopped parsley.

6. Serve the courgetti topped with the bolognese, Parmesan and extra parsley if desired.