Prep Time: 50 minutes (plus time for soaking and cooking the lentils)
2 tbs cold pressed extra virgin olive oil
1 medium white onion, diced
200g chestnut mushrooms, quartered
2 medium sized carrots, chopped into circles
4 garlic cloves, crushed
2 tbs tomato puree
2 x 400g tins of tomatoes
1 tbs herbs de Provence
1 tbs raw apple cider vinegar
3 cups lentils
300g brown rice spaghetti
Place the olive oil, onion, mushrooms and carrots in a pan on a medium heat and cook for 5-10 minutes until the onions are slightly translucent and everything has begun to soften slightly. Add in the garlic and cook for a minute or two until fragrant. Add in the tomato puree, stir and cook for a further minute, before adding in the cans of tomatoes, herbs, vinegar and lentils then cook with a lid on for 30 minutes.
While the bolognese is cooking, place the pasta in a pan of simmering water, cook for the time allotted on the packet.
Once the bolognese is ready, add the drained pasta to the pan and give everything a good stir before serving. You may wish to serve it topped with fresh basil and parmesan cheese.