Lentil & Mushroom Bolognese

Work weariness and hunger are strange bedfellows in the light deprived months of the year, especially when you realise the prep you should have done on Sunday wasn’t and the stash of bagged cooked meals no longer exist in the freezer because you’ve eaten them all. So instead of resorting to the expense of takeout, it’s best to know how to cook a few quick dinners when you’re in such a pinch. A dinner I’ve often made for such an emergency is a bowl of Bolognese, there’s little prep and I have time to help with homework and chat with hubby about the day while it simmers on the stove.

Health benefits:

·       Brown, green, yellow, red or black — lentils are low in calories, rich in iron and folate and an excellent source of protein. They pack health-promoting polyphenols and may reduce several heart disease risk factors. They're easily cooked in 5–20 minutes, which — like soaking — reduces their anti-nutrient content.

LENTIL & MUSHROOM BOLOGNESE

PB, V

1 cup (60 g) dry spaghetti per person

1 onion, finely diced

1 garlic clove, finely sliced

2 carrots, finely grated

2 celery stalks, finely sliced

1/3 cup (85 ml.) vegetable stock

1 cup (250 ml.) vegetable stock

1 cup (96 g) mushrooms, sliced

400 g tin lentils

400 g tin crushed tomatoes

2 bay leaves

handful of basil

½ cup (70 g) walnuts, chpd

pinch of sea salt

Cook the spaghetti by following the directions on the packet.

Heat the fry pan on medium heat, sauté the onion, carrots and celery with a splash of water for 5 minutes until translucent. Deglaze with 85ml of vegetable stock and cook for about 5 minutes until evaporated. Add 250ml stock, mushrooms, lentils, tomatoes, bay leaves, basil and simmer for 20 minutes. Stir in the walnuts and season with salt and pepper. Stir in spaghetti and serve in bowls with grated plant-based cheese, basil and crusty bread.