Lentil bolognese

LFHW - Scotland
One hour +

Perfect for veggies (and vegans if you omit the cheese) this lentil bolognese is a brilliant weekend dinner option for just £1.40 a head. We promise carnivores won't even miss the meat!

1 tbsp olive oil
1 onion
1 carrot
1 celery stick
2 garlic cloves, crushed
250g dried red lentils
2 x 400g cans chopped tomatoes
1 tbsp tomato purée
1 tsp dried oregano
1 tsp dried thyme
2 bay leaves
500ml vegetable stock
250g spaghetti
parmesan or vegetarian/vegan hard cheese, grated, to serve
Finely chop your onion, carrot and celery. Heat the oil in a large saucepan and add the chopped veg and and garlic. Cook gently for 15-20 mins until everything is softened. Stir in the lentils, both tins of 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 to taste.
Keep it on a low heat while you cook the spaghetti, following pack instructions. Serve the bolognese with spaghetti and plenty of cheese.
The sauce can be cooled and chilled and stored in the fridge for up to 3 days or in the freezer for up to 3 months. When eating from frozen, defrost overnight at room temperature and gently reheat.