Mushroom Lentil Bolognese

• 400 g chestnut mushrooms, sliced
• 200 g cooked green lentils
• 4 tbsp fresh lemon, zest and juice
• 4 tbsp extra-virgin olive oil
• 4 cloves garlic cloves, finely chopped
• 1 tsp freshly ground black pepper

Directions

1. 1Prepare Mushroom Lentil Bolognese by measuring chestnut mushrooms, sliced, cooked green lentils and fresh lemon, zest and juice before starting; cut ingredients as specified.
2. 2Cook the main ingredient in a single layer for 4–6 minutes, turning once, until evenly browned.
3. 3Add the vegetables and cook for 4–5 minutes, stirring, until crisp-tender. Poultry must reach 74°C; fish 63°C; ground meat must have no pink centre.
4. 4Remove from the heat, add the measured citrus and herbs, rest for 3 minutes and serve.