Linguine with Vegetable Bolognese Recipe

Start by cooking the lentils in cold unsalted water with bay leaf, salt at the end of cooking.

In a pot, sweat the chopped onion and garlic with a tablespoon of olive oil. When the onion becomes translucent, add the finely minced carrot and celery. Let cook for 5 minutes, while chopping the mushrooms.

Add the mushrooms and tomato paste to the mixture and continue cooking. Moisten the mixture with the can of crushed tomatoes and fill to the level with water. Stir in the drained cooked lentils, lemon thyme, rosemary, and chopped oregano, and simmer for 10 minutes. After cooking, remove the pot from the heat and add the chopped parsley.

To finish, cook the linguine in a large pot of salted water according to the package instructions, drain and add 1 tablespoon of olive oil.