Lentil Bolognese
Ingredients
3 tablespoons olive oil
1 onion
2 teaspoons crushed garlic
2 carrots
2 celery sticks
115g red lentils
400g can chopped tomatoes
2 tablespoons tomato puree
2 cups stock
1 teaspoon marjoram
Salt
Pepper
500g Spaghetti
Method
Peel onion and carrots.
Grate onion and carrot.
Slice celery.
Heat oil in a large saucepan and gently fry onion, garlic, carrots and celery for about 5 minutes.
Add lentils, tomatoes, tomato puree, stock, marjoram and seasoning to the pan.
Bring the mixture to the boil.
Partially cover and simmer for 30 minutes.
Cook pasta to packet instructions.
Serve sauce over pasta.
