Lentil Bolognese (sustainable)

Serves 4 

Ingredients  

• 150g dried lentils  
• Water as needed 
• 1 onion  
• 3 garlic cloves  
• 1 carrot 
• 1 average sized courgette 
• 1 stalk celery 
• 1 red pepper  
• 2 tbsp rapeseed oil  
• 1 tsp garlic powder 
• 1 tsp onion powder  
• 1 tsp oregano 
• 1 tsp paprika 
• 4 tbsp tomato puree 
• 1 can of chopped tomatoes  
• 500ml veg stock  
• 1 tbsp brown sugar  
• 1 tbsp reduced salt soy sauce 
• 320g wholewheat spaghetti  

Method  

1. Rinse the lentils in water before placing them in a pan of water. Make sure there is a lot more water than lentils, as the lentils will double in size once cooked.
2. Leave the lentils to simmer for 30 minutes until they are tender. 
3. While the lentils are cooking, finely chop the onion, garlic, carrot, courgette, celery and pepper. 
4. Heat the oil in a pan on a medium heat and sauté the vegetables until they are softened. 
5. Mix in the garlic powder, onion powder, oregano, paprika and tomato puree and sauté until combined.  
6. Stir in the chopped tomatoes, vegetable stock, sugar and soy sauce. 
7. Drain the cooked brown lentils and add them to the pan.  
8. Simmer for approximately 20 minutes until the sauce has reduced and the carrot and courgette are cooked.  
9. Meanwhile, prepare the spaghetti according to the instructions on the packet. 
10. Serve and enjoy!

Recipe created by dietitian Chantal Tomlinson 

Photography by Hannah Hossack-Lodge (domesticgothess.com)