Lentil Bolognese with Zucchini spaghetti

Ingredients

1 onion, finely chopped

3 cloves of garlic, crushed

3 zucchinis 

approx 8 mushrooms, finely chopped

3/4 cup of uncooked brown lentils 

1/2 cup of red lentils

800ml of tinned chopped tomatoes

300ml of vegetable stock

4 tablespoons of tomato paste

mixed herbs

splash of balsamic vinegar

Fresh basil

Method

Fry onion and garlic and fry until softened.

Add the mushroomsand fry for a further 5 mins. Add a little of the stock to prevent sticking if needed.

Add the lentils and mix well.

Add the tomatoes, tomato paste, stock, mixed herbs and splash of balsamic vinegar.

Bring to a boil, reduce heat to low, cover and simmer for a couple of hours, the slow cooking really softens the lentils and allows the flavours to develop. (It would be great done in a slow cooker too.)

Check it a couple of times through cooking time, just incase it looks like too much liquid has been absorbed ,as you may need to add a little more stock/water.

For the spaghetti 

Peel zucchini and put through a spiralizer or contintune to peel I to strips.

Lightly fry until tender

Season with salt and pepper.