This veggie bolognaise uses red lentils in the place of mince. When they cook, the lentils lose their form and this gives the sauce a really thick consistency.

Serves: 2 adults and 2 children Prep Time: 5 mins Cooking Time: 30 minutes
 
1 tablespoon olive oil
1 onion chopped
50 grams mushrooms chopped
1 clove garlic crushed
600 grams tinned chopped tomatoes (1 1/2 cans)
170 grams red lentils
2 medium carrots peeled and grated
1 tablespoon tomato puree
1/4 teaaspoon dried basil
  1. Heat the oil in a pan and add the onion, garlic and mushrooms.
  2. Add the tomatoes and cook until the vegetables are soft.
  3. Blend until smooth.
  4. Add the lentils, tomato puree and basil.
  5. Cook until the lentils are soft. You made need to add water to the pan to prevent it from becoming too thick.
  6. Serve with pasta and veggies.

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