Lentil Bolognese

• 30 grams Nuttelex Olive Oil Spread
• 1 onion (peeled & diced)
• 2 cloves garlic (peeled & crushed)
• 1 large carrot (peeled & diced)
• 1 large celery stalk (diced)
• 200 grams button mushrooms (sliced)
• 400 grams canned brown lentils (drained)
• 400 grams canned diced tomatoes
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tbsp soy sauce
• 1 cup Nuttelex Beef Style Stock
• salt & pepper to taste

1. In a large skillet, heat the Nuttelex Olive Oil Spread over medium-high heat.
2. Add the onion, garlic, carrot, and celery and sauté until they're soft and fragrant, stirring frequently.
3. Add sliced mushrooms and cook for another five minutes, stirring frequently.
4. Add lentils, tomatoes, tomato paste, oregano, thyme, rosemary, and soy sauce. Season with freshly ground black pepper.
5. Pour in the Nuttelex Beef Style Stock and bring the mixture to the boil, stirring well.
6. Turn pan to low and simmer the mixture for 30 minutes, stirring occasionally.
7. When the sauce is reduced and thickened, taste and adjust seasoning before serving.

TO SERVE

1. Serve on cooked pasta of your choice with grated Parmesan, crusty baguette and a green salad.