Lentil bolognese recipe | Good Food

3 tbsp olive oil
2 onions
finely chopped
3 carrots
finely chopped
3 celery
sticks, finely chopped
3 garlic cloves
crushed
500g bag dried red lentils
2 x 400g cans chopped tomatoes
2 tbsp tomato purée
2 tsp each dried oregano
and thyme
3 bay leaves
1l vegetable stock
500g spaghetti
parmesan
or vegetarian cheese, grated, to serve

Method

step 1
Heat the oil in a large saucepan and add the onions, carrots, celery and garlic. Cook gently for 15-20 mins until everything is softened. Stir in the lentils, chopped tomatoes, tomato purée, herbs and stock. Bring to a simmer, then cook for 40-50 mins until the lentils are tender and saucy – splash in water if you need. Season.
step 2
If eating straight away, keep on a low heat while you cook the spaghetti, following pack instructions. Drain well, divide between pasta bowls or plates, spoon sauce over the top and grate over some cheese. Alternatively, cool the sauce and chill for up to 3 days. Or freeze for up to 3 months. Simply defrost portions overnight at room temperature, then reheat gently to serve.