Lentil Bolognese

This recipe makes enough bolognese for about 6 portions... But it keeps well in the fridge and freezes fine too. It's also very versatile... The basic recipe works as spaghetti bolognese, as a filler in lasagne, or with rice / mashed potatoes etc...

1 red onion
2 cloves garlic
3 medium sized carrots
200g red lentils
500ml vegetable stock
2 tins chopped tomatoes
4 tbsp tomato puree
1 tsp oregano
1 tsp marjoram
couple of bay leaves

1. Chop the onion, crush the garlic and fry gently in a little oil for about 5 mins

2. Grate the carrots, add to the onion and garlic and fry for a few more mins until soft.

3. Add the lentils (remember to soak first if necessary, depending on the instructions on the packet) and the vegetable stock. Cover and boil rapidly for 10 mins.

4. Add the remaining ingredients (tomatoes, tomato puree and herbs) and simmer for about half an hour, until the bolognese is at the right consistency.

And it's as easy as that :)