Speedy Lentil and Mushroom Bolognese

Nutrition per serve

Ingredients

• 200g mushrooms
• 1bunch parsley
• 2clov garlic
• 380g lentils
• 250g spaghetti
• 10g Italian seasoning
• 50g tomato paste
• 400g diced tomatoes
• 23ml olive oil
• 10ml soy sauce
• 5ml sugar

Method

1. Step 1 — Prep ingredients
   Bring a medium saucepan of salted water to the boil for the spaghetti. Wipe the mushrooms clean and thinly slice. Finely chop the parsley leaves and stems, keeping them separate. Crush or finely chop the garlic. Drain and rinse the lentils.
2. Step 2 — Cook spaghetti
   Cook three-quarters of the spaghetti* in the pan of boiling water for 12 mins or until al dente. Drain the spaghetti. Return to the pan and cover to keep warm.
3. Step 3 — Fry mushrooms
   Meanwhile, heat 1½ tbs olive oil in a medium deep frypan over high heat. Cook the mushrooms, stirring, for 3-4 mins until golden and tender. Add the parsley stems, garlic and Italian seasoning, season with salt and pepper and cook for 1 min or until fragrant. Add the tomato paste and cook, stirring, for 30 secs.
4. Step 4 — Simmer sauce
   Add the lentils, tomatoes, 2 tsp soy sauce, 1 tsp sugar and 60ml (¼ cup) water to the mushroom mixture and bring to the boil. Reduce the heat to medium and cook, stirring occasionally, for 8-10 mins until thickened. Remove the pan from the heat. Taste, then season with salt and pepper.
5. Step 5 — Serve up
   Divide the spaghetti among bowls and top with the lentil and mushroom bolognese. Scatter over the parsley leaves and enjoy!
6. Step 6 — Did you know?
   Wondering why we only suggest using three-quarters of the spaghetti? All our recipes are approved by our nutritionist who is guided by the Australian Guide to Healthy Eating, ensuring you get a meal that's both nutritious and delicious! This recipe makes the perfect portion of sauce for this amount of spaghetti.

Allergens

Sojabohnen, Gluten, Wheat, Sulfit