Lentil Linguine

Bring a large saucepan of salted water to the boil. Add the linguine and cook for approximately 10 minutes, or until “al dente”, stirring regularly to ensure the pasta does not stick. Drain and set aside. Note: be sure to add the correct amount of pasta in order for your dish to be perfectly balanced, just the way we planned it!

Meanwhile, heat the olive oil in a medium frying pan over a medium-high heat. Add the brown onion, garlic, carrot and button mushrooms and sauté for 6-8 minutes, or until softened and cooked.

Stir in the lentils, diced tomatoes, balsamic vinegar and roughly chopped basil until combined and then simmer for 5-10 minutes on a medium heat until the sauce thickens. Season to taste with salt and pepper.