Vegetarian Spaghetti Bolognese

Ingredients

• 1 tbsp olive oil
• 250g mushrooms, finely chopped
• 2 medium onions, finely chopped
• 2 carrots, trimmed and finely chopped
• 2 celery sticks, finely chopped
• 2 garlic cloves, finely chopped
• 2-3 sprigs rosemary leaves, picked and finely chopped
• 250g red lentils
• 2 x 400g tins plum tomatoes
• small pack basil leaves, picked, ¾ finely chopped and the rest left whole for garnish
• 1 tsp dried oregano
• 2 fresh bay leaves
• 2 tbsp tomato purée
• 1 vegetable stock cube
• 1 red chilli, deseeded and finely chopped (optional)
• 125ml red wine
• 6 cherry tomatoes, sliced in half
• 400g spaghetti

Instructions

1. Put a large saucepan on medium heat and add 1 tbsp olive oil.
2. Add the finely chopped mushrooms and fry for 5-7 minutes until golden.
3. Reduce the heat and add the onions, carrots, celery, garlic, and rosemary, all finely chopped, then fry for 10 minutes, stirring often until softened.
4. Add the lentils and cook for 1-2 minutes, stirring.
5. Add the plum tomatoes, finely chopped basil, oregano, bay leaves, tomato purée, vegetable stock cube, red wine, and cherry tomatoes. Stir well, breaking up the tomatoes.
6. Bring to a boil, reduce to a gentle simmer, and cover with a lid. Cook for 35-40 minutes until the lentils are soft, stirring occasionally.
7. When the sauce is nearly finished, cook the spaghetti according to the package instructions.
8. Drain the spaghetti and either stir into the bolognese sauce or serve the sauce on top. Garnish with the remaining basil leaves.