Lentil Bolognese

Serves: 2

Ingredients

• 1 tbsp coconut oil

• 1 large onion, finely diced

• 4 cloves garlic, crushed

• 150g mushrooms, sliced and diced

• 2 peppers, any colour, finely chopped

• 2 tins cooked green lentils, rinsed and drained

• 2 tsp mixed dried herbs

• 2 tins chopped tomatoes

• 1 heaped tbsp. tomato purée

• Salt and pepper

• 2 large courgettes, spiralised or 200g edamame spaghetti, to serve

Method

1. Heat the oil in a large saucepan and cook the onion and garlic for 4-5 minutes until the onion softens. Add the mushrooms and
peppers and continue to cook on a medium heat for a further 5 minutes.
2. Drain and rinse the lentils. Add to the pan alongside the dried herbs, chopped tomatoes and tomato purée. Season and simmer for 15-20 minutes to allow the flavours to develop.
3. Adjust seasoning to taste.
4. Serve with spiralised courgette spaghetti or edamame spaghetti.