Lentil Bolognese

• We made this in Edinburgh during our Big OE trip. Note that if lentils are undercooked, they are likely to cause some gastro-intestinal discomfort.
• Adapted from Deliciously Ella

Ingredients

• 1 onion, peeled and chopped
• 2 garlic cloves, peeled and chopped
• 2 carrots, finely sliced
• 2 Tbsp tomato puree
• 1 cup green lentils
• 2 (14.5 oz) cans tomatoes, chopped
• 1 cup broth
• ½ pound spaghetti
• 1 tsp paprika
• 1 tsp cumin
• Olive oil
• Salt

Directions

1. Place the chopped onion, garlic, carrots, a drizzle of olive oil, and a pinch of salt in a pan over a medium heat and cook for 5-10 minutes until soft.
2. Add in the paprika and cumin and cook for another 3 minutes before adding in the tomato puree, canned tomatoes, water, and lentils, cook for 30-35 minutes until the lentils are soft.
3. While the lentil sauce is cooking, place the pasta in a pot of salted water and cook as per instructions on pack. Once cooked, drain and remove – keeping some of the drained water.
4. Once the pasta sauce is ready, add the drained pasta into the pan, along with a little of the water if needed.
5. Give everything a really good stir before serving.