Lentil Bolognese

For 2 servings

• spaghetti200 g
• olive oil1 tbsp
• onion, finely chopped1/2
• carrot, finely diced1
• celery stick, finely diced1
• garlic cloves, crushed2
• dried red lentils, rinsed100 g
• tin chopped tomatoes400 g
• vegetable stock250 ml
• dried oregano1 tsp
• salt and pepperto taste
• fresh basilto serve

1. 1

   Heat the olive oil in a large pan over medium heat. Add the onion, carrot and celery and cook for 8 minutes until softened.

2. 2

   Add the garlic and cook for 30 seconds until fragrant.

3. 3

   Add the rinsed lentils, chopped tomatoes, vegetable stock and oregano. Stir well and season with salt and pepper.

4. 4

   Bring to a simmer, then reduce the heat to low. Cover and cook for 20 to 25 minutes, stirring occasionally, until the lentils are soft and the sauce has thickened. Add a splash more stock or water if it looks too thick.

5. 5

   Meanwhile, cook the spaghetti according to the packet instructions in salted boiling water. Drain, reserving a splash of pasta water.

6. 6

   Toss the sauce through the pasta, loosening with a little pasta water if needed.

7. 7

   Scatter with fresh basil before serving.