Lentil and Mushroom Bolognese
A nutritious vegetable packed meal that the whole family will love.
15 minutesPrep Time
25 minutesCooking Time
6Servings
Shop Ingredients
Makes 6 servings500 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
Directions
- 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.