Hearty Mushroom Bolognese

• 1 tbsp olive oil
• 1 brown onion, finely diced
• 2 cloves garlic, minced
• 2 celery stalks, finely diced
• 300g mushrooms, finely chopped
• 1 medium carrot, grated
• 1 zucchini, grated
• 1 x 400g can lentils, drained and rinsed
• 1 x 400g can crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper, to taste

To serve:

• Wholegrain pasta (or regular pasta if preferred)
• Optional: parmesan cheese

Method

1. Heat olive oil in a large pan over medium heat. Add onion, garlic, and celery. Cook for 3–4 minutes until softened and fragrant.
2. Add mushrooms and cook for 5–7 minutes, stirring occasionally, until they release their moisture and reduce in size.
3. Stir in grated carrot and zucchini. Cook for another 2–3 minutes.
4. Add lentils, crushed tomatoes, tomato paste, oregano, and basil. Stir well to combine.
5. Reduce heat and simmer for 15–20 minutes, allowing the sauce to thicken and flavours to develop.
6. Season with salt and pepper to taste.
7. Serve over cooked pasta with your choice of topping.