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Mushroom & Lentil Bolognese

Delicious bolognese on a bed of zoodles.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 25 minutes
Course Culinary Collection, Pasta Perfect, Vegetarian Flexitarian
Cuisine Italian, Vegetarian
Servings 6

Ingredients
  

  • 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 tomato-based pasta sauce
  • 1 can lentils, drained
  • 15ml fresh parsley, chopped

To Serve:

  • courgetti noodles, cooked
  • Parmesan cheese, grated

Instructions
 

  • Heat the oil in a pan and gently fry the onions and garlic for 5 minutes.
  • Add the carrot, celery, leek and cook for 3 minutes.
  • Increase the heat and fry the mushrooms for 5 minutes.
  • Add the tomatoes, thyme, stock and pasta sauce. Simmer for 10-15 minutes.
  • Stir in the lentils and chopped parsley.
  • Serve the courgetti topped with the Bolognese,
    Parmesan cheese and extra parsley if desired.
Keyword italian, pasta, vegetarian