Lentil Bolognese

Serves 2 You will need

✽ 2tbsp olive oil ✽ 1 large onion, finely chopped ✽ 2 medium carrots, peeled and

chopped into cubes ✽ Salt and pepper ✽ 2 cloves garlic, crushed ✽ 2 sprigs of rosemary ✽ 200g dried green lentils ✽ Glass of red wine ✽ 2 x 400g tins of chopped tomatoes ✽ 1tbsp tomato purée ✽ 60g walnuts ✽ 1tbsp balsamic vinegar ✽ Cooked pasta of your choice ✽ Grated cheese, to serve (optional)

How to do it

1 Add the oil to a saucepan over a low heat. Tip in the chopped onion and carrots, along with a pinch of salt and pepper. Cook for 6 minutes until mostly softened. Stir in the garlic and rosemary sprigs. Cook for another minute until it smells fragrant, then tip in the lentils. 2 Give everything a good stir, then pour in the red wine. When most of the wine has bubbled off, chuck in the chopped tomatoes, then refill one of the tins with water and pour it in. Stir in the tomato purée then leave to cook for 20 minutes, until the sauce has thickened and the lentils are soft. 3 When the lentils are nearly cooked, toast the walnuts in a dry frying pan over a medium heat until lightly browned and smelling nutty. Allow to cool and roughly chop, then add them to the pan. Stir in the balsamic vinegar and season with salt and pepper to taste, making sure you remove the rosemary sprigs before serving. 4 Serve with cooked pasta and, if you’re like me, loads of grated cheese on top! Keep in the fridge for two to three days. good to freeze.