Lentil Bolognese

• 150g green lentils
• 180g spaghetti
• 1 can chopped tomatoes
• 1 onion
• 2 garlic cloves
• 1 carrot
• 1 celery stalk
• 100ml red wine (optional)
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp oregano

1. 1

   Rinse the green lentils. Finely dice the onion, carrot, and celery. Mince the garlic.

2. 2

   Heat olive oil in a large pan over medium heat. Cook the onion, carrot, and celery for 8–10 min until soft and starting to colour.

3. 3

   Add the garlic, tomato paste, thyme, and oregano. Stir and cook 2 min.

4. 4

   If using wine, add and let it bubble for 2 min. Then add the chopped tomatoes and lentils. Fill the empty tomato can halfway with water and add that too.

5. 5

   Bring to a boil, then reduce to a steady simmer. Cook uncovered 25–30 min, stirring occasionally, until the lentils are completely tender and the sauce is thick and rich. Add splashes of water as needed.

6. 6

   Meanwhile, cook the spaghetti until al dente. Reserve a cup of pasta water, then drain.

7. 7

   Toss the pasta with the sauce, adding pasta water to loosen. Serve immediately.