| 1. |
Finely dice the onion, garlic, celery, and carrots. Finely slice the mushrooms. |
| 2. |
Heat the oil in a large saucepan or casserole dish over medium heat. Fry the onion until lightly coloured. |
| 3. |
Add the celery, carrots, and oregano, and fry until they soften and turn translucent. |
| 4. |
Add the mushrooms and garlic. Allow the mushrooms to cook a little, and add the lentils, crushed tomatoes, and half of the basil. Bring it to a boil. |
| 5. |
Reduce the heat and let the sauce simmer gently for 15-20 minutes. Season to taste. |
| 6. |
Serve the bolognese with cooked wholemeal pasta (log into your food diary separately). Garnish with the remaining chopped basil leaves and sprinkle with the cheese of your choice. |
