Lentil bolognese (Thermomix® Spiralizer, TM5)

• 3 - 4 zucchinis, trimmed, 4-5 cm diameter, to fit through feeder tube (see Tip)

Pesto

• 80 g hard cheese (eg Parmesan, Manchego, pecorino), cut into pieces (3 cm)
• 30 g nuts or seeds of choice (eg macadamia, pinenuts, almonds, hazelnuts, walnuts, pinenuts, sunflower seeds, pepitas)
• 1 garlic clove
• 80 g mixed fresh herbs, rocket and spinach leaves.
• 130 g extra virgin olive oil
• ¼ tsp sea salt

lentil bolognaise

• 1 brown onion, cut into quarters
• 1 celery stalk, cut into pieces
• 3 garlic cloves
• 30 g fresh flat-leaf parsley, leaves and stems
• 1 tsp dried thyme
• 3 tsp dried oregano
• 2 pinches dried chilli flakes, to taste (optional)
• 40 g extra virgin olive oil
• 100 g red wine
• 400 g canned lentils, rinsed and drained
• 800 g canned tomatoes
• 60 g tomato paste
• ½ tsp sea salt, to taste