Lentil Spaghetti Bolognese

Ingredients

• 1 tbsp Olive oil
• 1 finely diced Onion
• 3 finely diced Carrots
• 3 crushed Garlic cloves
• 1 tbsp Tomato purée
• 500g / 17.6oz Passata
• 350g / 12.35oz no added salt Green lentils in water
• 2 tsp Dried mixed herbs
• 1 tsp Smoked paprika
• 1 low-salt Vegetable or chicken stock cube
• to taste Freshly ground black pepper

Preparation

1. Heat 1 tbsp Olive oil in a large saucepan.
2. Add 1 finely diced Onion and cook over medium heat for 2 minutes, stirring often.
3. Add 3 finely diced Carrots and cook for another 4 minutes, stirring often.
4. Add 3 crushed Garlic cloves and 1 tbsp Tomato purée, and cook for another minute.
5. Add 500g / 17.6oz Passata, 350g / 12.35oz Green lentils (including the packet water), 2 tsp Dried mixed herbs, 1 tsp Smoked paprika, a good grinding of black pepper, and crumble in 1 low-salt stock cube.
6. Give it a good stir, pop a lid on and simmer for 20 minutes until the carrots have softened and the flavors have mingled.
7. Serve with freshly cooked pasta, a sprinkling of grated cheese on top, and steamed veg on the side.