prep time5 minutes
cook time15 minutes
serves6 pax


500 gSan Remo Brown Rice Spaghetti
1 tbspOlive oil
1Yellow onion, finely chopped
2Carrots, peeled, coarsely grated
2Garlic cloves, crushed
115 gLentils
500 gSan Remo Bolognese Mushroom
100 mlWater
Chicken Stock season to taste
Salt & pepper season to taste
1 tspSugar


  1. Heat the oil in a large saucepan over medium heat. Add the onion and garlic stir, for 4 minutes or until brown.
  2. Stir in the lentils, water and San Remo tomato sauce. Season with salt, pepper, sugar and chicken stock. Increase heat to medium-high and bring to the boil. Reduce heat to medium. Simmer, partially covered, for 20 minutes or until the mixture thickens.
  3. Meanwhile, cook the pasta in a large saucepan according to packet directions or until al dente. Drain and return to the pan.
  4. Add sauce to pasta. Combine. Serve.