2 x tablespoons extra virgin olive oil
1 x brown onion, finely diced
2 x cloves garlic, crushed
1 x carrot, finely diced
1 x large celery stalk, finely diced
½ cup chopped mushrooms
1 x 400g tin diced tomatoes
400g can brown lentils
300mL vegetable or chicken stock
2 tsp dried cumin
2 tsp dried oregano
½ cup flat-leaf parsley, chopped
Wholemeal spaghetti or zucchini noodles
- Heat the oil in a deep frying pan over medium heat. Add the onion, garlic, carrot and celery and cook for 5-10 minutes or until the vegetables soften. Add the mushrooms and spices and cook for an additional 2-3 minutes.
- Stir in the crushed tomato and the and slowly bring to the boil. Reduce the heat to low and simmer for 10-15 minutes.
- Stir in lentils and simmer for an additional 5 minutes or until heated through. Add ½ the parsley and season with salt and pepper. Serve pasta topped with lentil bolognese and the remaining parsley.