Lentil Bolognese

1. 1

   Rinse the lentils until the water runs clear.

2. 2

   Heat the oil in a pan and add the onion, carrot and garlic. Cook for 2 minutes until soft.

3. 3

   Add the tin of tomatoes, oregano and the lentils. Add about half of the stock, so the mixture has a soupy consistency.

4. 4

   Simmer for about 20 minutes, adding the pepper and any other veg you fancy after 10 minutes. Add more stock if the lentils become dry.

5. 5

   Serve when the lentils are soft and there is not too much excess liquid.

* Per serving · 4 servings · Values may vary.

No additional tips available.