Spaghetti With Lentil Bolognaise

• cooking spray (my preference is alwyas olive oil) or 1 tablespoon oil (my preference is alwyas olive oil)
• 1 onion, finely diced
• 2 -4 fresh garlic cloves, minced
• 1 leek, thinly sliced (both the inside white section and the inside tender green section)
• 1 (400 g) can lentils, drained (approximately 13 ounces)
• 15 button mushrooms, sliced (or as many as you fancy!)
• 1 teaspoon fresh marjoram
• 1 teaspoon fresh thyme
• 1 (400 g) can crushed tomatoes (approximately 13 ounces)
• 3 cups sliced zucchini
• sea salt, to taste
• fresh ground black pepper, to taste
• 300 g angel hair pasta (approximately 91/2 ounces)
• parmesan cheese, freshly shaved, to serve

1. Spray a non-stick pan with oil, or add the tablespoon of oil to the pan and heat; add the onion and saute until it has begun to soften soften; add the garlic, leek, lentils, mushrooms marjoram and thyme and saute for 5 minutes, stirring occasionally.
2. Stir in the tomatoes and zucchini, season with salt and freshly ground black pepper, to taste, and simmer for 5 minutes, or until the zucchini is tender.
3. Meanwhile, cook the angel hair spaghetti in a large pot of boiling water for 8-10 minutes; drain and serve on plates, top with the pasta sauce and shavings of the parmesan cheese.

cooking spray, onion, garlic, section, lentils, button mushrooms, fresh marjoram, thyme, tomatoes, zucchini, salt, fresh ground black pepper, angel hair pasta, parmesan cheese

Taken from www.food.com/recipe/spaghetti-with-lentil-bolognaise-366058 (may not work)