Method

1. Heat the oil in a large saucepan or casserole dish, over medium heat. Fry the onion, until lightly coloured.

2. Add the green pepper, courgette, and oregano, and fry until they soften.

3. Add the mushrooms and garlic. Allow the mushrooms to cook a little, and add the lentils, tomatoes, half of the basil, and generously season with salt and pepper. Bring it to a boil.

4. Reduce the heat and let the sauce simmer gently for 10-15mins.

5. Prepare the wholewheat pasta as per instructions.

6. Serve the bolognese with the cooked wholewheat pasta. Garnish with the remaining chopped basil leaves and sprinkle with grated cheese (if using).

Second Nature special tip

You can use 400ml vegetable stock instead of one of the tins of tomatoes and add 1 tsp of dried chilli flakes for a stronger flavour.