LENTIL BOLOGNESE

Prep time 10 mins Cooking time 1 hour Serves 4

INGREDIENTS

8 sundried tomatoes in oil, chopped,

2 tbsp oil from tomatoes reserved

2 tbsp olive oil

1 onion, chopped

1 large carrot, grated

1 celery stalk, chopped

3 garlic cloves, chopped

2 tbsp dark balsamic vinegar

4 tbsp tomato paste

400g can crushed tomatoes

200ml water

1 vegetable stock cube

2 tsp sugar

400g canned green lentils, rinsed and drained

1 tsp basil

1 tsp oregano

400g spaghetti

1 tsp salt

1 tsp black pepper

Fresh basil, to serve

METHOD

In a saucepan over medium-high heat, combine oil from sundried tomatoes and olive oil.

Add onion and cook, stirring, for 5 minutes. Add carrot, celery, garlic and sundried tomatoes. Cook for 3 minutes. Add balsamic vinegar, tomato paste, crushed tomatoes, water, stock cube, sugar, drained lentils and all the herbs. Season with salt and pepper. Bring to a boil, cover, and let it simmer for 45–60 minutes. Meanwhile, boil spaghetti in salted water until al dente or cooked to your liking. Drain, and serve with lentil Bolognese and fresh basil.