Spicy Mushroom Lentil Bolognese

Difficulty: Easy
Grade: 8
Duration: 30 minutes
Number of people: 3

• 8.8 oz (250 g) dry fusilli pasta
• 2 tsp (10 mL) olive oil
• 1 small onion, diced
• 4 garlic cloves, minced
• 7.4 oz (210 g) button mushrooms, finely diced
• 2/ cups (560 g) canned diced fire roasted tomatoes and green chilis
• 1 red bell pepper, chopped
• 3 Tbsp (49 g) tomato paste
• 2 Tbsp (5 g) Italian spice mix
• ½ Tbsp (8 mL) balsamic vinegar
• 2 tsp (9 g) granulated sugar
• ½ tsp (3 g) salt
• 1¼ cups (225 g) cooked brown lentils
• 2 cups (60 g) fresh spinach
• Parmesan cheese

1. Cook the pasta according to the package directions.
2. Add the oil, onion, garlic, and mushrooms to a medium pot on medium-high heat. Cook until the moisture released from the mushrooms has mostly evaporated, about 7 - 8 minutes.
3. Next, add the diced tomatoes, bell pepper, tomato paste, Italian seasoning, balsamic vinegar, sugar, and salt. Simmer uncovered for 5 - 7 minutes.
4. Finally, add the lentils and spinach. Stir until warmed through.
5. Serve the sauce over the pasta and top with desired garnish.

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