Lentil Bolognese with Whole-Wheat Spaghetti

Ingredients

• 1 tbsp (15 ml) extra-virgin olive oil
• 5 1/2 oz (150 g) carrot, diced
• 3 1/2 oz (100 g) celery, diced
• 7 oz (200 g) mushrooms
• 3 (9 g) garlic cloves, minced
• 2 tbsp (32 g) tomato paste
• 7 oz (200 g) red lentils
• 28 oz (800 g) canned tomatoes
• 3 cups (720 ml) low-sodium vegetable broth
• 1 tsp (1 g) dried oregano
• 8 1/2 oz (240 g) whole-wheat spaghetti
• 1 1/2 oz (40 g) parmesan
• 2 tbsp (6 g) fresh basil

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Method

1. Fry the finely diced carrot, celery and mushrooms in the olive oil 7 minutes, until dry; add the garlic and tomato paste 1 minute.
2. Add the rinsed red lentils, canned tomatoes, broth and oregano; simmer covered 20 minutes, then uncovered 5, until the lentils are soft and the sauce thick.
3. Meanwhile boil the spaghetti 10 minutes, until al dente; drain.
4. Toss with the sauce, grate the parmesan over and tear in the basil. The sauce keeps four days, frozen three months.