LENTIL BOLOGNESE

INGREDIENTS

• 2T olive oil

• 1 onion, chopped

• 1 large rib celery, chopped

• 2 medium-sized carrots, coarsely grated

• 1 cup button mushrooms, cleaned and sliced

• 1 clove garlic, minced

• 1 cup brown lentils, rinsed

• 1 tin diced or crushed tomatoes

• 3T tomato paste

• ½ cup vegetable stock

• ¾ cup water

• 1T chopped fresh rosemary, or 1t dried rosemary

• 2t fresh thyme leaves or 1t dried thyme

• 2t oreganum, or 1t dried oreganum

• dash red pepper flakes

• ¼t salt, or to taste

• ⅓ cup fresh basil leaves, chopped

• wholewheat pasta

METHOD

Heat the oil in a large pot over medium heat. Add the onion, celery, and carrots. Cook for eight minutes, or until the onions are clear and all of the vegetables are soft.

Add the mushrooms and garlic. Cook for four to five minutes, or until the mushrooms are soft and have released some liquid and the garlic is fragrant. Add the lentils, tomatoes, tomato paste, vegetable stock, water, rosemary, thyme, and oreganum to the pot, along with a dash of red pepper flakes and the salt. Stir the mixture well, and bring it to a boil. Reduce it to a simmer and cover. Cook for 30 to 35 minutes, stirring occasionally, until the lentils are cooked through but not mushy. If the mixture becomes overly thick, add another ¼ cup of water. Stir in the fresh basil.

In the meantime, bring a large pot of salted water to the boil. Add the pasta and cook according to package instructions. Drain and divide the pasta into six serving bowls. Top with a good dollop of the bolognese sauce and, if you wish, a sprinkle of grated Parmesan.