Lentil and Vegetable Bolognese

"I love this dish because it is so easy to make and so nutritious. Perfect for when I get home late from a big day at work."

Ingredients

• 1 tbsp Olive Oil
• 1 clove of crushed garlic
• 1 red chilli (medium heat)
• 1 red onion 
• 2 bay leaves 
• 4 large field mushrooms 
• 1 small red capsicum
• 1 zucchini grated
• 200g dried red lentils
• 1 bottle of low salt passata sauce
• 1 cup of chopped fresh parsley, oregano and thyme
• 375g pasta 

Method

Boil the red lentils until tender then drain.

Boil water for the pasta and add when ready.

Heat the oil in a fry pan then lightly fry the garlic, chilli and bayleaf, add the onion and lightly fry until the onion is soft.

Add mushrooms and cook until soft then add capsicum, zucchini and cook for a further 2 minutes.

Add lentils and fresh herbs and mix in.

Stir in the passata and cook for another 5 minutes.

Season with salt and pepper to taste.