Lentil Bolognese
Lentil bolognese was something I made almost every week at university. It's cheap, you can throw in whatever veg you have lying around, and it actually tastes good. Make some garlic bread to go with it and honestly, what more do you need.
Step 1: Sweat the base
Dice the carrot, onion, and celery and add to a pan with a pinch of salt and a little water. Stir regularly and sweat for a minimum of 30 minutes — the longer you go, the better it tastes.
Step 2: Deglaze and build flavour
Add a splash of balsamic vinegar to deglaze the pan, then add the minced garlic and chilli if using. Leave to cook for a further 5 minutes.
Step 3: Add the herbs
Stir in all of your dried herbs now. If you're using fresh herbs, hold off and add them right at the end.
Step 4: Add the tomatoes
Add the chopped tomatoes and stir well.
Step 5: Add the lentils
Stir in the green lentils and let everything cook together for a further 10 minutes.
Step 6: Cook the pasta
While the sauce is finishing, cook your pasta in well salted water for 10 minutes. Drain, then drizzle with extra virgin olive oil and a crack of black pepper.
Step 7: Serve
Plate up and finish with a drizzle of extra virgin olive oil. Nutritional yeast is a great optional addition on top.