Mushroom & Lentil Bolognaise

This recipe is freezable so is ideal for batch cooking.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Peel the onions and garlic. Finely chop the onion and mushrooms. Grate the garlic and carrots.

Step 2

Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook for 4-5 minutes until soft but not browned, stirring occasionally.

Step 3

Add the mushrooms and carrots and continue to cook for 15 minutes on low heat.

Step 4

Add the lentils, passata, stock cube, 500ml of boiling water, oregano and black pepper to the saucepan and bring to a boil. Turn the heat down and cover with a saucepan lid and simmer for 30 minutes stirring occasionally.

Step 5

Taste and season with Worcester sauce and black pepper as required.