Red Lentil Bolognese
Heat the Olive Oil in a pot on a medium heat, then add the Onion, Carrot and Celery and sauté until the onion becomes translucent (around 3-4 minutes). Add the Garlic and sauté for another 30 seconds (don’t let the garlic turn brown).
Add in the Chopped Tomatoes, Tomato Purée, Salt & Pepper, Bay Leaf, and Dried Italian Mixed Herbs and cook for 3 minutes. Then pour in the Lentils and Vegetable Stock and bring to the boil. Reduce the heat, cover, and cook, stirring occasionally, for 20-25 minutes (until the lentils and vegetables are soft). Add a splash of water if it starts to stick.
Serve with 1 cup of spaghetti per person (use whole wheat is possible for 174 calories), or on top of a medium (approximately 173g) baked/jacket potato for 161 calories.
*Use gluten free spaghetti or pasta shapes in place of whole wheat spaghetti, and always be sure to check the packaging on stock and stock pots/cubes for wheat flour if you have gluten allergies.
*Some brands of vegetable stock contain ingredients derived from animals, so you should always check the packaging if you are vegan.
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