A nutritious and hearty winter warmer

Yields4 Servings
Prep Time5 minsCook Time20 minsTotal Time25 mins

 1 tin of lentils
 1 tin of reduced salt diced tomatoes
 3 tbsp extra virgin olive oil
 3 tsp minced garlic
 200 g mushrooms
 150 g spinach
 1 pinch of salt
 1 tsp pepper
 200 g pasta of choice (we used edamame pasta)
 1 bunch of basil
 1 brown onion
 sprinkle of cheese of choice (we used goats cheese)

1

Pre-heat the extra virgin olive oil in a pan.

2

Add the onion and garlic and cook until brown.

3

Add the mushrooms and cook for 5 minutes or until they soften.

4

Add the tin of rinsed lentils and diced tomatoes.

5

Add a pinch of salt and teaspoon of pepper.

6

Stir well and allow the sauce to simmer for 10 minutes.

7

Whilst the sauce is simmering cook the pasta as per the instructions on the packet.

8

Once the pasta and lentil bolognese has cooked, divide into 4 servings and top with your cheese of choice and some fresh basil.

Ingredients

 1 tin of lentils
 1 tin of reduced salt diced tomatoes
 3 tbsp extra virgin olive oil
 3 tsp minced garlic
 200 g mushrooms
 150 g spinach
 1 pinch of salt
 1 tsp pepper
 200 g pasta of choice (we used edamame pasta)
 1 bunch of basil
 1 brown onion
 sprinkle of cheese of choice (we used goats cheese)

Directions

1

Pre-heat the extra virgin olive oil in a pan.

2

Add the onion and garlic and cook until brown.

3

Add the mushrooms and cook for 5 minutes or until they soften.

4

Add the tin of rinsed lentils and diced tomatoes.

5

Add a pinch of salt and teaspoon of pepper.

6

Stir well and allow the sauce to simmer for 10 minutes.

7

Whilst the sauce is simmering cook the pasta as per the instructions on the packet.

8

Once the pasta and lentil bolognese has cooked, divide into 4 servings and top with your cheese of choice and some fresh basil.

Lentil Bolognese