Lentil Bolognese

Ingredients

• 480 g cooked lentils (fat not added in cooking)
• 1 tsp leaves oregano
• 15 leaves fresh basil
• 2 tbsps olive oil
• 2 medium carrots
• 2 stalks large celery
• 2 cloves garlic
• 1 medium onion
• 175 g mushrooms
• 800 g crushed tomato, canned

Directions

1. Finely dice the onion, garlic, celery, and carrots. Finely slice the mushrooms.
2. Heat the oil in a large saucepan or casserole dish over medium heat. Fry the onion until lightly coloured.
3. Add the celery, carrots, and oregano, and fry until they soften and turn translucent.
4. Add the mushrooms and garlic. Allow the mushrooms to cook a little, and add the lentils, crushed tomatoes, and half of the basil. Bring it to a boil.
5. Reduce the heat and let the sauce simmer gently for 15-20 minutes. Season to taste.
6. Serve the bolognese with cooked wholemeal pasta (log into your food diary separately). Garnish with the remaining chopped basil leaves and sprinkle with the cheese of your choice.