Easy Lentil Bolognese

Ingredients

• 2 tbsp Olive oil
• 1 Onion, finely chopped
• 1 large Carrot, grated
• 3 cloves Garlic, finely chopped
• 2 tbsp Tomato paste
• 1 tsp Dried oregano
• 2 x 400g tins Brown or green lentils, drained and rinsed
• 1 x 400g tin Chopped tomatoes
• 150ml Vegetable stock, hot
• 320g Spaghetti
• Salt and black pepper
• Parmesan, grated, to serve

You’ll need: Large saucepan, Large pot

Method

1. 1

   Heat the oil in a large saucepan over medium heat. Cook the onion and carrot for 6–7 minutes until soft. Add the garlic, tomato paste and oregano and cook for 1 minute, stirring.

2. 2

   Add the lentils, tomatoes and stock. Bring to a simmer and cook for 15 minutes, stirring occasionally and mashing a few lentils, until thick and rich. Season well.

3. 3

   Meanwhile, cook the spaghetti in plenty of salted boiling water according to the packet instructions. Drain, keeping a mug of the pasta water.

4. 4

   Toss the spaghetti through the sauce, loosening with a splash of pasta water if needed. Serve topped with parmesan.