• 100g meat free mince
• 50g dried red split lentils
• 100g dried spaghetti
• 1 x 400g can chopped tomatoes
• 1 small onion, peeled and finely diced
• 1 clove of garlic, peeled and finely chopped
• 120ml water
• 3 tsp tomato puree
• 1 vegetable stock cube
• 1 ½ tsp dried Italian mixed herbs
• black pepper to taste
• Fresh basil leaves to serve (optional)
• Rapeseed oil spray

• Heat a saucepan and then add a couple sprays of the oil and add the onions and garlic, cook gently until softened.  
• Turn up the heat slightly and add the mince and lentils a bit at a time (this will help to stop the temperature of the pan cooling and stop the mince from boiling rather than frying) and cook until the meat has browned.
• Add the tomatoes, tomato puree, water, herbs and stock cube to the mince and lentil mix and stir until all the ingredients have combined.
• Reduce the heat and allow to a simmer until the tomatoes and lentils have softened and the sauce has reduced – this will take about 25minutes.
• 15 minutes before the Bolognese has finished cooking, heat up some water in a separate pan and cook the spaghetti.
• Season the Bolognese sauce with a little black pepper if required.
• Drain the pasta and serve on warmed plates or pasta bowls, top with the Bolognese sauce.

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