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Mushroom and Lentil Bolognese

A rich meat-free ragu with mushrooms and lentils, served with spaghetti.

Ingredients

• 1 tbsp olive oil
• 1 onion
• 2 carrots
• 2 celery sticks
• 2 garlic cloves
• 400 g chestnut mushrooms
• 150 g green lentils
• 800 g tinned chopped tomatoes
• 2 tbsp tomato purée
• 1 tsp dried oregano
• 400 ml vegetable stock
• 320 g spaghetti

Method

1. Finely chop the onion, carrots and celery, and crush the garlic. Chop the mushrooms. Rinse the lentils.
2. Heat the oil in a large pan over a medium heat. Add the onion, carrots and celery and cook for 8 minutes until soft.
3. Add the garlic and cook for 1 minute.
4. Add the mushrooms and cook for 5 minutes, until they release their juices and start to brown.
5. Stir in the lentils, tomatoes, tomato purée, oregano and stock. Bring to the boil.
6. Turn the heat down and simmer for 25 to 30 minutes, stirring now and then, until the lentils are tender and the sauce is thick. Add a splash of water if it gets too dry.
7. Meanwhile, cook the spaghetti following the packet instructions, then drain.
8. Taste the sauce and season with salt and pepper. Serve the spaghetti topped with the sauce.