1 clove of garlic

 1⁄4 small onion

 35g of fresh mushrooms

 30g of pumpkin

 60g dried tricolour lentils

 25g of tomato sauce

 1 teaspoon dried oregano - 1 teaspoon dried thyme

 1 carrot

 Salt

 Olive oil

1.  Peel, chop and fry the garlic and onion in a little oil.
2.  Cut the pumpkin and mushrooms into very small cubes, add them to the stir-fry and leave to cook for about 10 minutes. Add the lentils, salt, oregano and thyme. Add the tomato sauce to the prepared ones.
3.  Add water and cook for about 20 minutes.
4.  Sneeze the carrot and serve the bolognese on top.