Lentil bolognaise

canola oil

1 tsp

Brown onion

1 small, diced

Garlic

1 clove(s), crushed

Carrot(s)

½ medium, diced

Celery

1 stick(s)

Zucchini

½ medium, diced

Swiss brown mushrooms

2 small, sliced

lentils, canned, rinsed, drained

½ cup(s)

Tomato pasta sauce

1 cup(s)

cooked fresh pasta

½ cup(s)

Grated parmesan cheese

1 tbs