Lentil Bolognaise 

Ingredients

2 tbsp olive oil
1 onion, diced
1 carrots, diced
1 leek, diced
1 stick of celery, diced
200g mushrooms
2 garlic cloves, crushed
1 x 400g tin of chopped tomatoes  
2 x 400g tins of brown or green lentils drained or 500g of cooked lentils
1 litre vegetable stock
1 tsp of fresh or dried thyme
1 tsp of fresh or dried oregano
Parmesan, grated  
300g spaghetti or tagliatelle

Method

1. Put the oil in in a large frying pan over a medium-high heat.
2. When hot add the prepared onion, carrots, leek, celery and mushrooms and sauté for 10-15 minutes until onions are glassy in appearance and mushrooms are golden.
3. Add the garlic and herbs and fry for another 2 minutes.
4. Add the tomatoes, stock and lentils. Bring to the boil and simmer for 10-15 minutes until the mixture has reduced and is rich and gloopy in texture. Season to taste.
5. Serve with pasta and top with grated parmesan.