Red lentil bolognese

Name: Red lentil bolognese
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 ml Olive oil; 1 Onions, finely chopped; 150 g Carrots, grated; 0.2 Celery, 2 sticks, finely diced; 0.2 Garlic, 2 cloves, crushed; 150 g Mushrooms, finely chopped; 30 g Tomato purée; 150 g Red lentils, rinsed; 800 g Chopped tomatoes; 1 Vegetable stock cubes, made up with 400ml hot water; 2 g Dried oregano; 400 g Spaghetti; 40 g Vegetarian hard cheese, grated

A thrifty, hearty bolognese built on red lentils and veg that melt into a thick, rich tomato sauce. Even confirmed meat-eaters go back for seconds.

Ingredients

15 ml Olive oil
1 Onions, finely chopped
150 g Carrots, grated
0.2 Celery, 2 sticks, finely diced
0.2 Garlic, 2 cloves, crushed
150 g Mushrooms, finely chopped
30 g Tomato purée
150 g Red lentils, rinsed
800 g Chopped tomatoes
1 Vegetable stock cubes, made up with 400ml hot water
2 g Dried oregano
400 g Spaghetti
40 g Vegetarian hard cheese, grated

Method

Cook the onion, carrot, celery and mushrooms in the oil until soft and the mushroom juices have cooked off. Add the garlic for a minute.
Stir in the tomato purée, then the lentils, tomatoes, stock and oregano. Simmer, stirring often, until the lentils have broken down and the sauce is thick. Season well.
Cook the spaghetti following the packet timing and drain.
Toss the pasta with some of the sauce and serve with more on top and cheese on the side.