Tomato and lentil bolognese
- 3 tbsp olive oil
- 1 red onion, chopped
- 1 garlic clove, crushed
- 2 carrots, finely diced
- 250g chestnut mushrooms, chopped
- 400g can Asda Chopped Tomatoes
- 1 tbsp tomato purée
- 4-6 basil leaves, shredded, plus extra, to garnish
- 400g can Asda Green Lentils, drained and rinsed
- 300g spaghetti
Heat the oil in a pan and cook the onion over a medium heat until soft. Add the garlic and carrots and stir for another 2 minutes.
Add the mushrooms and cook, stirring occasionally, until all the juices run out. Increase the heat and cook until all the juices have evaporated.
Add the canned tomatoes, tomato purée, basil and green lentils, then simmer for 10 minutes.
Cook the pasta according to packet instructions. Drain, then toss with the sauce. Garnish with basil, to serve.