Spaghetti With Lentil Bolognaise

Ingredients

• cooking spray or 1 tablespoon oil (my preference is alwyas olive oil)
• 1 onion, finely diced
• 2-4 fresh garlic cloves, minced
• 1 leek, thinly sliced (both the inside white section and the inside tender green section)

• 1 (400 g)  can lentils, drained (approximately 13 ounces)
• 15 button mushrooms, sliced (or as many as you fancy!)
• 1 teaspoon fresh marjoram
• 1 teaspoon fresh thyme

• 1 (400 g)  can crushed tomatoes (approximately 13 ounces)
• 3 cups sliced zucchini
• sea salt, to taste
• fresh ground black pepper, to taste
• 300 g angel hair pasta (approximately 91/2 ounces)
• parmesan cheese, freshly shaved, to serve

Directions

1. 1

   Spray a non-stick pan with oil, or add the tablespoon of oil to the pan and heat; add the onion and sauté until it has begun to soften soften; add the garlic, leek, lentils, mushrooms marjoram and thyme and sauté for 5 minutes, stirring occasionally.

2. 2

   Stir in the tomatoes and zucchini, season with salt and freshly ground black pepper, to taste, and simmer for 5 minutes, or until the zucchini is tender.

3. 3

   Meanwhile, cook the angel hair spaghetti in a large pot of boiling water for 8-10 minutes; drain and serve on plates, top with the pasta sauce and shavings of the parmesan cheese.