Lentil Spaghetti Bolognese

• 1 tbsp vegetable oil
• 1 chopped onion
• 2 chopped garlic cloves
• 1 finely diced carrot
• 1 chopped celery stick
• 125 g roughly chopped mushrooms
• 1 deseeded and chopped red pepper
• 1 tsp paprika
• 250 ml dry red wine (optional)
• 1 Knorr Vegetable Stock Pot
• 400 g can chopped tomatoes
• 1 tbsp tomato puree
• 1 tsp dried oregano
• 400 g can brown lentils, drained
• 400 g spaghetti

To serve:

• 40 grams Grated Parmesan
• 5 grams Fresh basil leaves