Lentil Spaghetti Bolognese

Lentil Spaghetti Bolognese

Ingredients:

4 Tbsp olive oil
1 onion, diced
4 cloves garlic, minced or chopped fine
2 carrots, grated (secret ingredient)
1/2 teaspoon salt
28 oz can, or 2 lb fresh tomato, chopped small or pureed in a blender (800 g)
2 oz sundried tomato, chopped roughly or added to the blender mix (50g)
2 Tbsp of oil from the sundried tomato
1/4 lb, or 1 cup mushrooms, chopped or sliced or diced (125 g)
1 zucchini, grated
1 tsp dried oregano
1 bay leaf
2 cups fresh basil leaf, roughly chopped (20 g)
2 cups cooked lentils (400g)

Directions:

Cook the garlic, salt, onion and carrot in the olive oil until they are very soft.

Add all the other ingredients and simmer with the lid off for at least 25 minutes until you are happy with the consistency.

Adjust salt and pepper to taste.

Serve on spaghetti or your favorite pasta shape after removing the bay leaf.

Savvy Veg Recipe Notes:
One of our recipe testers said that the herbs tasted very strong in the recipe. She suggested cutting back on the basil and oregano. I think it depends on how you measure the basil (should be before your chop), and how much you like oregano (reduce to 1/2 tsp if you're not a big fan.