My Lentil Bolognese Recipe

This is one of my favourite comfort recipes, it is easily made vegan, but i prefer to top it with lots of cheddar cheese.

For 4 servings (can be freezed)

Ingredients

- One large onion

- 2/3 large cloves of garlic

- One carrot

- One pepper

- (optional) Half an aubergine

- Paprika, italian herbs, a tiny bit of cumin, and some basil

- 0ne can of chopped tomatoes

- 2/3 tbs of tomato puree

- One can of water- but add more if necessary

- Around 200 grams of lentils (red split lentils work best as they cook the fastest)

- 280 grams of spaghetti serves 4, but you can use any pasta of your choice.

1- Finely dice your onion, peel your garlic and finely chop or crush this into a large pan, and add the onion with 2 tbs of oil. With your pan on a medium to high heat.

2-Whilst the onion and garlic are cooking, grate your carrot (helps with the texture) and roughly chop your pepper and aubergine into 1 cm cubes (this doesn't have to be perfect).

3- When the onion becomes translucent add in the grated carrot and chopped pepper and aubergine, make sure all these vegetables are mixed well with the onion and fry for 3 minutes on a high heat.

4- Add the chopped tomatoes, water, puree and then lentils and sir well. Then turn the heat to low- medium and let this simmer.

5- This should simmer for at least 15 minutes, stirring occasionally. When the lentils have doubled in size and the majority of the water has dissolved so it is much thicker.

6- Turn the heat off and in a new pan set some salted water the boil. When the water reaches boiling point cook the spaghetti according to packet instructions (usually around 8 minutes).

9- Whilst the spaghetti is boiling grate some cheese (cheddar or parmesan) and then youre ready to plate up.