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Mushroom & Lentil Bolognese

Mushroom & Lentil Bolognese


For 5

You will need...

  • 45 ml olive oil
  • 2 garlic cloves, halved
  • 1 onion, diced
  • 1 carrot, diced
  • 1 celery stick, diced
  • 1 leek, chopped
  • 250 g button mushrooms, sliced
  • 2 tomatoes, deseeded and diced
  • a few fresh thyme stems
  • 375 ml vegetable liquid stock
  • 400 g jar tomato-based pasta sauce
  • 410 g can lentils, drained
  • 15 ml fresh parsley, chopped

Mushroom & Lentil Bolognese Method

  1. Heat the oil in a pan and gently fry the onions and garlic for 5 minutes.
  2. Add the carrot, celery, leek and cook 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 cheese and extra parsley if desired.
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