Preparation time: 45mins // Serves 4

Modified from recipe on http://veggienumnum.com

Ingredients

• 300g (10.5 oz) spaghetti
• 1 brown onion, diced
• 2 garlic cloves, diced
• 1-2 chillies, diced
• 1 red capsicum (bell pepper), diced
• 1 cup button mushrooms, diced
• 1 cup brown lentils
• 2 cups vegetable stock (I used a no animal content ‘beef’ stock)
• 500g Bolognese sauce (Leggo’s Bolognese with mushroom, chunky tomato & herbs)
• 2 tbs tomato paste
• 2 bay leaves
• 1 tsp brown sugar
• 1 cup water
• 2 tbs fresh herbs, thyme, oregano or parsley, roughly chopped

Method

1. Cook the pasta to the packet instructions, strain, toss through olive oil and set aside.
2. Heat about 2 tablespoons of olive oil in a large heavy based frying pan. Add the onion and cook for 1-2 minutes over a medium heat until soft. Add the garlic and chilli, cook for a further minute then add the capsicum and mushrooms.
3. Cook over a medium heat until the mushrooms are soft, add the dried lentils and toss to combine.
4. Add the stock, bolognese sauce , tomato paste, bay leaves and brown sugar; bring to a gentle simmer and cook partly covered for 25-35 minutes, stirring occasionally and adding water as need until the lentils are tender and sauce reduced.
5. Remove the bay leaves, add the fresh herbs and season with salt and pepper to taste.
6. Toss through the cooked spaghetti until warm and well combined. Serve as a great family main meal topped with vegan or vegetarian cheese if you like.