Vegetarian Spaghetti Bolognese

Struggling to get veges into your children.  Try this beautiful recipe…

3 Tbs Olive oil
2 onions – finely chopped
2 cloves garlic – minced
3 carrots – finely chopped
3 celery sticks – finely chopped
500g dried red lentils
2 x 400g tins tomatoes
2 Tbs tomato puree
2 Tbs each of dried oregano and thyme
3 bay leaves
1 litre vegetable stock
to serve: 500g spaghetti pasta and parmesan cheese

Heat oil, add onions, garlic and celery. Cook gently for 15-20 minutes, until everything is softened. Stir in the lentils, tomatoes, puree, herbs and stock. Bring to a simmer, cook for 40-50 minutes until the lentils are tender and saucy – season and serve with spaghetti pasta, and parmesan.

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