The natural antioxidant compounds in fresh mushrooms may help prevent all sorts of cancers, so why not make the delicious little fungi part of your kids’ diet from an early age? Swap out their regular Bolognaise with this moreish Mushroom & Lentil Bolognese for a tableful of smiles, all round! #pinkpunnet #fruitandveg #breastcancer #minimizerisk #mushroomseveryday



Mushroom & Lentil Bolognese

Serves 5



45ml olive oil

2 garlic cloves, halved

1 onion, diced

1 carrot, diced

1 celery stick, diced

1 leek, chopped

250g button mushrooms, sliced

2 tomatoes, deseeded and diced

a few fresh thyme stems

375ml vegetable stock

400g jar tomato-based pasta sauce

410g can lentils, drained

15ml fresh parsley, chopped



1 Heat the oil in a pan and gently fry the garlic and onion 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 Top pasta or blanched vegetable “spaghetti” with the Bolognese, Parmesan cheese and extra parsley if desired.