2 tbsp olive oil<br />
1 large onion, finely chopped<br />
1 red pepper, finely diced<br />
2 small carrots, peeled and finely diced<br />
½ small aubergine, finely diced<br />
2 large cloves garlic, crushed<br />
75g puy lentils (dried) <br />
400g tin chopped tomatoes<br />
300ml vegetable stock<br />
2 tbsp sundried tomato paste<br />
1 tbsp fresh thyme, chopped<br />
1 tsp soy sauce<br />
<br />
250g spaghetti <ol>
<li>Heat the oil in a saucepan. Add the onion, pepper, garlic, carrots and aubergine.</li>
<li>Fry over a medium heat for 5 minutes. Add the lentils and coat in the mixture. Add the chopped tomatoes. stock, sundried tomato paste and seasoning. </li>
<li>Cover with a lid, bring up to the boil, then simmer for 25-30 minutes until the lentils are soft and the sauce is reduced. Add the thyme and soy sauce.</li>
<li>Cook the pasta according to the packet instruction, drain and toss the sauce. </li>
</ol>
Tasty Lentil Bolognese
You won’t miss the meat in this delicious recipe. Suitable for vegans!
