Spaghetti with Lentil Bolognese

Ingredients

• 250 g red lentils
• 350 g spaghetti
• 400 g tinned chopped tomatoes
• 2 carrot
• 1 onion
• 3 clove garlic cloves
• 2 tsp dried mixed herbs
• 500 ml vegetable stock
• 2 tbsp olive oil

Method

1. 1

   Heat the oil in a large pot. Finely dice the onion and carrot and fry for 7 minutes until soft.

2. 2

   Add the crushed garlic and dried herbs and cook for 1 minute.

3. 3

   Add the lentils, chopped tomatoes and stock. Bring to the boil and simmer for 15 minutes until the lentils have broken down into a thick sauce.

4. 4

   Break the spaghetti in half and push into the sauce. Add 300ml water and stir well.

5. 5

   Cook for 10 minutes, stirring frequently, until the pasta is tender. Season generously and serve.