Mushroom and Lentil Bolognese

Ingredients

• 1 tbsp olive oil (15 ml)
• 1 onion (about 150 g), finely chopped
• 1 carrot (about 80 g), finely diced
• 1 stalk of celery (about 40 g), finely diced
• 250 g chestnut mushrooms, finely chopped
• 3 cloves of garlic (about 12 g), crushed
• 2 tbsp tomato purée (32 g)
• 150 g dried green or brown lentils, rinsed
• 80 g dried TVP (soya mince)
• 750 ml vegetable stock
• 400 g tinned chopped tomatoes
• 1 tbsp soy sauce (15 ml)
• 1 tsp dried oregano (2 g)
• 1 bay leaf
• 300 g dried spaghetti
• salt and black pepper, to taste