Vegetarian spagetthi bolognese made with whole wheat pasta

Ingredients

• 50 g Walnut
• 250 g Button mushroom
• 1/2 tsp Olive oil
• 1 head Onions
• 2 clove Garlic cloves, peeled
• 2 stick Celery stalks
• 1 pcs Carrot
• 1 tsp Oregano, fresh
• 1 tsp Fresh thyme, chopped
• 100 ml Red wine
• 310 g Lentils, canned
• 800 g Tomatoes, peeled, diced
• 1 bunch Basil, fresh
• 1 tsp Balsamic vinegar
• 20 g Parmesan
• 100 g Pasta, whole-wheat

Method

1. 1. Chop the walnuts, and crush the mushrooms in a chopper or finely chop them. Toast the walnuts in a dry pan, remove and fry the mushrooms on a high heat.
2. 2. Fry the chopped onion, garlic, celery and carrots in a little oil, seasoning with oregano and thyme. Add the wine and let it evaporate.
3. 3. Cook the drained lentils with the tomatoes, basil, balsamic vinegar, cook for half an hour over medium heat, stirring occasionally.
4. 4. When it has a little colour, add the toasted walnuts, mushrooms and finally grate in the Parmesan.
5. 5. Serve with cooked pasta and fresh basil.