b'Lentil and Mushroom Spaghetti BologneseIngredients : 2 tbsp oil400g (or 1 can) green lentils250g mushrooms (chopped into small pieces)1 onion (peeled and sliced)2 garlic cloves (peeled and crushed)2 tsp mixed herbs 1 can of chopped tomatoesPasta of choice (cooked according to packet instructions)*Other optional vegetables: courgettes, peppers, sweetcorn, carrots*Method:1) Heat the oil in a large saucepan and fry the onion and garlic until brown. 2) Add the mushrooms and fry for a further 5 minutes. 3) Add the lentils, can of chopped tomatoes and top up with about 150ml of water. If you are using any additional vegetables, you can also add them in at this point.4) Stir occasionally as the water evaporates and add the herbs and salt and pepper to taste. 5) Keep cooking and stirring, adding more water if the vegetables start to stick, until the lentils are fully cooked. Top with vegan cheese and serve with pasta of choice, vegan garlic bread or a green salad.'