Vegetarian spaghetti bolognese

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Mushrooms

  White, raw

  4 cup, pieces or slices or 280g

• Onions

  Raw

  1 large or 150g

• Celery

  Raw

  2 stalk, medium or 80g

• Garlic

  Raw

  2 cloves, minced or 6g

• Tomatoes

  Red, ripe, raw, year round average

  4 medium whole or 492g

• Lentils

  Raw

  1 cup or 192g

• Pasta sauce

  Spaghetti/marinara, ready-to-serve

  1 cup or 257g

• Vegetable Stock

  Freshdirect

  1 cup or 237g

• Oregano

  Spices, dried

  1 tbsp, ground or 6g

• Bay leaf

  Spices

  1 tbsp, crumbled or 2g

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Basil

  Fresh

  10 leaf, whole or 5g

• Parsley

  Raw

  30 sprig or 30g

• Pasta

  Corn, dry

  6 cup or 630g

Directions

1. Heat oil in a large non-stick frying pan and add mushrooms, onion, celery and garlic with a pinch of salt.
2. Cook on a medium-low heat for 8 minutes until softened. Add tomatoes, lentils, passata, stock, oregano, bay leaves and sugar and bring to the boil
3. Check for seasoning, reduce heat and simmer for 20 minutes until fragrant and juicy.
4. Remove bay leaves, add basil leaves and parsley and stir through. Serve on pasta

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