Lentil and Mushroom Bolognese
A nutritious vegetable-packed meal that the whole family will love.
Ingredients
- 500 g pasta (preferably whole wheat/pulse pasta)
- 1 brown onion, chopped
- 1 tsp garlic, crushed
- 1/2 cup carrot, chopped
- 1/2 cup celery, chopped
- 2 cups mushroom, chopped
- 400 g canned lentils, rinsed
- 400 g canned diced tomatoes
- 1 tbsp fresh parsley, chopped
- parmesan cheese, grated for garnish
- extra virgin olive oil, for cooking
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook as per packet instructions. Drain and rinse under cold water to stop cooking. Set aside.
- In a heavy based saucepan over medium heat, drizzle olive oil and saute onions, garlic, carrots, and celery for 5-6 minutes. Add the mushrooms, lentils and canned tomatoes. Bring to a simmer and cook until sauce has reduced slightly and flavours have infused. Add pasta to bolognese, toss to combine and heat through.
- Serve with chopped parsley and grated parmesan cheese.
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