Lentil Spaghetti Bolognese

Serves 4 

Ingredients

• 1 onion
• 3 garlic cloves
• 1 can of chopped tomatoes
• 4 tbsp tomato puree
• 1 carrot
• 1 stalk celery
• 1 average sized courgette
• 1 red pepper
• 1 tsp oregano
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 tbsp brown sugar
• 2 tbsp rapeseed oil
• 150g dried lentils
• 500ml veg stock
• 1 tbsp reduced salt soy sauce
• Water as needed
• 480g (x4 portions) boiled wholewheat spaghetti

Method

1. Rinse lentils in water before placing 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 to simmer for 30 minutes until the lentils 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 onion, garlic, celery, carrot and courgette until softened.
5. Mix in the garlic, onion powder, oregano, paprika and tomato puree and sauté until combined.
6. Add the tomato puree and sauté for another few minutes until combined.
7. Stir in the chopped tomatoes, vegetable stock, sugar and soy sauce.
8. Drain the cooked brown lentils and add to the pan.
9. Simmer for approx. 20 minutes until the sauce has reduced and the carrot and courgette are cooked.
10. Serve with spaghetti and enjoy!