Fy-Anna's Special Spaghetti Lentilognese

A veggie/vegan Spaghetti Bolognese by Fy-Anna the Racy Chef

This recipe is a filling and delicious alternative to traditional bolognese. Lentils are high in protein and fibre and low in fat for an added bonus.

Serves 4 (generously)

Ingredients:

50g dry puy or red lentils - rinsed

1 large white onion

3 cloves garlic

2 tbsp olive or vegetable oil

Salt and pepper to taste

Dried oregano and basil to taste

1 tbsp tomato puree

2 tins chopped tomatoes or smashed up tinned plum tomatoes

300g dried spaghetti

Grated cheddar or parmesan to serve if desired

Method:

If using puy lentils, pre-cook for 25 minutes on simmer to soften; if using red, pre-cook for ten minutes on simmer.

Chop the onions, heat the oil in a large saucepan and cook the onions until translucent and fragrant. Add the garlic and tomato puree and cook for a couple more minutes.

Add the herbs, salt and pepper and tinned tomatoes and lentils and leave to simmer for about 20 minutes. Meanwhile, cook the pasta according to packet instructions.

Taste the sauce, add more seasoning if needed.

Serve, garnishing with fresh sliced tomatoes if desired and plenty of cheese.