“Lentil” Bolognese

Serves 4

Ingredients

Spaghetti (GF if required)

Olive oil

1 brown onion diced

2 medium carrots grated

300g mushrooms finely diced

2 cloves of minced garlic

Red split lentils

2 cups vegetable stock

1 x Tin tomatoes

5 basil leaves

Salt and Pepper to taste

Dairy Free Down Under parmesan

Dairy Free Down Under cheddar

Directions:

1. Preheat oven to 200⁰ Fill a saucepan with water and cook spaghetti according to packet directions.
2. Fill the saucepan with water and cook the spaghetti according to the packet directions.
3. Heat a large frypan with 2 tablespoons of olive oil on a medium to high heat.
4. Add the diced onion and cook for 2-3 mins or until softened stirring occasionally.
5. Add the mushrooms, carrot and 2 cloves garlic minced and cook for another 2-3 mins stirring occasionally.
6. Then add 1 ½ cups of lentils and stir to combine.
7. Add the 2 cups of vegetable stock and bring to boil then reduce to simmer, place a lid on and simmer for 8-10 mins.
8. Add the tin tomatoes and chopped basil to the lentil sauce and season with salt and pepper, simmer for another 4-5 mins or until the lentils are tender but still firm.
9. Serve on the cooked pasta topped with a sprinkle of Dairy Free Down Under parmesan or Dairy Free Down Under Cheddar.