Ingredients

• Olive oil - 2 tablespoons
• Onion - 1, chopped
• Garlic cloves - 3, minced
• Carrot - 1, diced
• Celery stalk - 1, diced
• Mushrooms - 250g, chopped
• Canned lentils - 400g, drained and rinsed
• Tomato paste - 2 tablespoons
• Canned tomatoes - 400g
• Vegetable broth - 1 cup
• Dried oregano - 1 teaspoon
• Dried basil - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Spaghetti - 500g

Instructions

1. 1.

   Heat olive oil in a large pot over medium heat.

2. 2.

   Add onion, garlic, carrot, and celery, and sauté until softened, about 5 minutes.

3. 3.

   Add mushrooms and cook until they release their moisture and start to brown.

4. 4.

   Stir in lentils and tomato paste, cooking for another 2 minutes.

5. 5.

   Add canned tomatoes, vegetable broth, oregano, basil, salt, and pepper.

6. 6.

   Bring to a simmer and cook for 20 minutes, stirring occasionally.

7. 7.

   Meanwhile, cook spaghetti according to package instructions.

8. 8.

   Serve the Bolognese sauce over the cooked spaghetti.

Nutritional Facts