Spaghetti With Lentil Bolognaise

A versatile vegetarian bolognaise and a great way to get some nutritious lentils into your diet! Adapted from a recipe I found online. I love the vegetables that were in the original recipe but you could vary them depending on what's in season, what's reasonably priced and, of course, to meet your taste preferences. I just had to add a leek as I love the subtle blend of flavours from onion, garlic and leek cooked together. And when I made this I used probably double the 15 mushrooms included in the original recipe! :) Vary the herbs to meet the whim of the moment!

• Ready In: 25 mins
• Serves: 4

Ingredients

•  cooking spray (my preference is alwyas olive oil) or 1  tablespoon  oil (my preference is alwyas olive oil)
• 1  onion, finely diced
• 2 -4  fresh garlic cloves, minced
• 1  leek, thinly sliced (both the inside white section and the inside tender green section)
• 1 (400 g)  can lentils, drained (approximately 13 ounces)
• 15  button mushrooms, sliced (or as many as you fancy!)
• 1  teaspoon fresh marjoram
• 1  teaspoon fresh thyme
• 1 (400 g)  can crushed tomatoes (approximately 13 ounces)
• 3  cups  sliced zucchini
•  sea salt, to taste
•  fresh ground black pepper, to taste
• 300  g angel hair pasta (approximately 91/2 ounces)
•  parmesan cheese, freshly shaved, to serve

Directions

1. Spray a non-stick pan with oil, or add the tablespoon of oil to the pan and heat; add the onion and sauté until it has begun to soften soften; add the garlic, leek, lentils, mushrooms marjoram and thyme and sauté for 5 minutes, stirring occasionally.
2. Stir in the tomatoes and zucchini, season with salt and freshly ground black pepper, to taste, and simmer for 5 minutes, or until the zucchini is tender.
3. Meanwhile, cook the angel hair spaghetti in a large pot of boiling water for 8-10 minutes; drain and serve on plates, top with the pasta sauce and shavings of the parmesan cheese.