Lentil bolognese

Ingredients

For 2 people

• 1/2 cup dry brown or green lentils, rinsed
• 1 tbsp olive oil
• 3 oz onion, finely diced
• 3 oz carrot, finely diced
• 2 oz celery
• 4 oz mushrooms, finely chopped
• 2 tsp minced garlic
• 1 tbsp tomato paste
• 14 oz crushed tomatoes
• 1 cup low-sodium vegetable broth
• 1/2 tsp dried oregano
• 1/4 tsp kosher salt
• 1/8 tsp black pepper
• 4 oz dry spaghetti
• 2 tbsp chopped parsley

Method

1. Prepare the lentils and vegetablesRinse 1/2 cup lentils and check for debris. Finely dice 3 oz onion, 3 oz carrot and 2 oz celery. Chop 4 oz mushrooms into small pieces.
2. Cook the vegetable baseHeat 1 tbsp oil in a saucepan over medium heat. Add the onion, carrot and celery and cook for 7 minutes, stirring occasionally.
3. Brown the mushroomsAdd the mushrooms and cook for 5 minutes until they release their liquid and it mostly evaporates. Stir in 2 tsp garlic and 1 tbsp tomato paste for 1 minute.
4. Simmer the lentil sauceAdd the lentils, 14 oz tomatoes, 1 cup vegetable broth, 1/2 tsp oregano, 1/4 tsp salt and 1/8 tsp pepper. Bring to a simmer, partly cover and cook 25–35 minutes, stirring occasionally, until the lentils are tender. Add water as needed to keep them submerged.
5. Adjust the sauceMash a spoonful of lentils against the pan to thicken the sauce. If the lentils are still firm, add a little water and keep simmering; acidic tomatoes and older lentils can lengthen cooking.
6. Cook the spaghettiWhen the lentils are nearly tender, cook 4 oz spaghetti in boiling water for its package al dente time. Reserve a little pasta water before draining.
7. Toss and serveToss the spaghetti with the lentil sauce, loosening with reserved water as needed. Divide between 2 bowls and finish with 2 tbsp parsley.