Veggie Bolognese

1
In a large pot on medium-low heat, add oil. Then, add mushrooms, onion, carrot, celery and garlic, stirring occasionally until softened.
2
Add the tomato truffle sauce, two cups of water, rosemary and bay leaves and bring to a boil. Then reduce the heat and let it simmer for 30 minutes or until it thickens.
3
Add the lentils and season with salt and pepper. Remove the rosemary and bay leaves.
4
Meanwhile, cook the pasta as per the instructions on the packet. Drain and reserve 1 cup of pasta water.
5
Toss the spaghetti into the sauce, adding with a pasta water, if it’s too thick.
6
Serve garnished with parmesan and parsley.

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