Mushroom & Lentil Bolognese

Heat the olive oil in a medium frying pan over a medium-high heat. Add the brown onion and carrot and cook, stirring, for 5 minutes or until soft. Add the mushroom and cook stirring for a further 2 minutes or until tender. Add the garlic and cook for 1 minute or until fragrant. Add the tomato paste, cherry tomato, red wine vinegar and water and stir to combine well. Bring to the boil and then reduce to a medium-low heat. Add the lentils and simmer for 10 minutes or until the sauce thickens a little. Use a wooden spoon to squash the tomatoes while the sauce is cooking. Stir through the basil and season to taste with salt and pepper.

Meanwhile, add the spaghetti to the large saucepan of boiling water with a pinch of salt. Cook for 6-8 minutes or until cooked ‘al dente’. Drain.