Red lentil bolognese

• 1 tbsp olive oil
• 1 onion (finely chopped, or use frozen chopped onion)
• 2 carrots (grated)
• 2 cloves garlic (crushed)
• 200 g red lentils (rinsed)
• 2 × 400g tin chopped tomatoes
• 1 tbsp tomato puree
• 1 tsp dried mixed herbs
• 1 vegetable stock cube
• 400 ml water
• salt and pepper

Method

1. 1Heat the oil in a large pan over a medium heat. Add the onion and carrot and cook gently for 5 to 6 minutes until softened.
2. 2Stir in the garlic and cook for another minute, then add the tomato puree and dried herbs.
3. 3Add the lentils, chopped tomatoes, crumbled stock cube and water. Stir well.
4. 4Bring to a simmer, then turn the heat down and cook for 20 to 25 minutes, stirring now and then, until the lentils are soft and the sauce is thick. Add a splash more water if it gets too dry.
5. 5Season to taste with salt and pepper. Serve over cooked pasta of your choice.