• 1:00 Cook
• 6 Servings
• Capable cooks

Allergens

Contains Vegetarian

Ingredients

• 1 brown onion, peeled, 
coarsely chopped

• 1 carrot, peeled, coarsely chopped

• 1 celery stick, coarsely chopped

• 2 garlic cloves, halved

• 2 1/2 tbs extra virgin olive oil

• 2 fresh bay leaves or dried bay leaves

• 4 large (about 385g) field mushrooms, coarsely chopped

• 200g (1 cup) French green lentils

• 410g can Ardmona Rich & Thick Tomatoes & Paste

• 375ml (1 1/2 cups) Massel vegetable liquid stock

• 400g btl tomato pasta sauce

• 375g pkt dried wholemeal spaghetti

• Finely grated pecorino, (or vegetarian hard cheese) to serve

• Chopped fresh continental parsley leaves, to serve

Method

• Step 1

  Process onion, carrot, celery and garlic in a food processor until finely chopped (but not a paste). Heat 1 1⁄2 tbs of the oil in a saucepan over medium heat. Add onion mixture and bay leaves. Season. Cook, stirring, for 6 minutes or until soft. Transfer to a bowl.

• Step 2

  Meanwhile, process mushrooms in food processor until finely chopped (but not a paste). Heat remaining oil in pan over high heat. Cook mushrooms, stirring, for 3 minutes or until soft.

• Step 3

  Stir onion mixture and lentils into mushroom. Stir in tomato, stock and pasta sauce. Reduce heat to low. Cook, covered, stirring occasionally, for 45 minutes or until lentils are tender. Season.

• Step 4

  While the lentils are cooking, cook pasta in a large saucepan of boiling salted water until al dente. Drain.

• Step 5

  Top spaghetti with bolognaise and sprinkle with pecorino and parsley.