Lentil Bolognese

Ingredients

• 2 1/2 cups cooked lentils (fat not added in cooking)
• 1 tsp leaves oregano
• 15 leaves basil
• 2 tbsps olive oil
• 2 medium strips or sticks carrots
• 2 stalks large celery
• 2 cloves garlic
• 2 cups pieces or slices mushrooms
• 1 medium onion
• 28 oz crushed tomatoes (canned)

Directions

1. Finely dice the onion, garlic, celery and carrot. Finely slice the mushrooms.
2. Heat olive oil in a large saucepan or casserole dish, over medium heat. Fry the onion until lightly coloured.
3. Add the celery, carrot, and oregano, and fry until they soften and turn translucent.
4. Add the mushrooms and garlic. Allow the mushrooms to cook a little, and add the lentils, tomatoes, and half of the basil. Bring it to a boil.
5. Reduce the heat and let the sauce simmer gently for 15-20 minutes. Season to taste.
6. Serve the bolognese with the cooked wholemeal pasta. Garnish with the remaining chopped basil leaves and sprinkle with cheese of your choice.