vegetarian bolognese

For 4

Ingredients

• 1 tsp olive oil
• 1 large onion, chopped
• 1 carrot, chopped
• 1 stem celery, chopped
• 1 red pepper, chopped 
• 2 tsp fresh thyme leaves, or 1 tsp dried thyme
• 1 garlic clove, finely chopped 
• 2 tbsp tomato purée
• 250g Puy lentils, rinsed and drained
• 1 x 200g tin tomatoes
• 750ml vegetable stock
• 1 dstsp balsamic vinegar - optional 
• 200g dried pasta
• Parmesan cheese, to serve
• Flat leaf parsley, finely chopped
• green salad, to serve
• salt and black pepper

Method

1. Heat the olive oil in a large sauté pan or casserole dish until medium hot. Add the onions, carrots celery and red pepper and cook over a medium heat for 5 minutes. You want them to soften but not colour – you can put a lid onto the pan to help keep the moisture in and steam the vegetables at the same time.

2. Add the thyme and garlic and cook for another minute then add the tomato purée and turn the heat up. Stir well so that the tomato purée goes all through the vegetables then add the Puy lentils and mix once more.

3. Tip in the tinned tomatoes and the vegetable stock, stir well and bring to the boil. Turn the heat down to a gentle simmer and cook for 20-25 minutes until the lentils are tender and the sauce reduced slightly. Add the balsamic vinegar if used and season with salt and pepper.

4. When the sauce has only 15 minutes left to cook, bring a large saucepan of salted water to the boil. Add the pasta and cook to al dente according to packet instructions, then drain, reserving some of the cooking water.

5. Serve the sauce on top of the pasta, top with cheese and sprinkling of parsley. Serve straight away.