Red lentil bolognese

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• Olive oil3 tbsp
• OnionsFinely chopped2
• CarrotsFinely chopped3
• Celery sticksFinely chopped3
• Garlic clovesCrushed3
• Red lentils500 g
• Canned tomatoes (400 g cans)Chopped2 cans
• Tomato purée2 tbsp
• Dried oregano and thyme (each)2 tsp
• Bay leaves3
• Vegetable stock1 L
• Spaghetti500 g
• Parmesan (or vegetarian hard cheese)Grated, to serve

1. 1

   Warm the oil in a big pot, then tip in the carrots, onions, celery and garlic. Cook them gently for 15-20 minutes until all the vegetables are soft.

2. 2

   Add the lentils, canned tomatoes, tomato purée, herbs, bay leaves and stock. Let it come up to a simmer and cook for 40-50 minutes, until the lentils have softened and the sauce has thickened, adding a splash of water if it gets dry. Season well.

3. 3

   To serve right away, keep the sauce on a low heat while the spaghetti cooks according to the packet. Drain, divide among bowls, top with sauce and grate some cheese over.

4. 4

   To store, cool the sauce completely and refrigerate for as long as 3 days, or freeze it for up to 3 months. Thaw portions overnight at room temperature and reheat gently.