Lentil & Mushroom Bolognese

This is a plant-based Bolognese that's rich, savoury, and deeply satisfying. Lentils and mushrooms replace the meat. A splash of soy adds depth. Serve with wholemeal spaghetti and a mountain of Parmesan (or nutritional yeast).

Ingredients (Serves 4):

• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 250g mushrooms, finely chopped
• 1 x 400g tin of green lentils, rinsed and drained
• 1 x 400g tin of chopped tomatoes
• 1 tbsp tomato purée
• 1 tsp dried oregano
• 1 tbsp tamari or soy sauce
• Salt and pepper
• Wholemeal spaghetti to serve

Method:

1. Heat the olive oil in a large pan. Add the onion and cook for 5 minutes until soft.
2. Add the garlic and mushrooms. Cook for 8–10 minutes until the mushrooms have released their liquid and it's mostly evaporated.
3. Add the lentils, tomatoes, tomato purée, oregano, and tamari. Simmer for 15–20 minutes until thick and rich.
4. Season with salt and pepper. Serve over wholemeal spaghetti.

Why it's gut-friendly: Lentils and mushrooms are both prebiotic foods, feeding good gut bacteria. Wholemeal pasta adds fibre. A plant-based, gut-loving dinner.