Easy Lentil Bolognese (Vegan)

Ingredients

• 1 tablespoon olive oil
• 1 small onion (finely diced (see note))
• 1 stick of celery (finely diced (see note))
• 1 large carrot (finely diced (see note))
• 3 cloves garlic (crushed or grated)
• 1 teaspoon fennel seeds
• 1/2 teaspoon chilli flakes ((or more to taste!))
• 250 g red lentils
• 400 g tin chopped tomatoes ((or passata))
• 800 ml water ((fill the empty tomatoes tin up twice!))
• 1 teaspoon dried oregano
• 2 bay leaves
• Salt and pepper to taste
• Wholewheat spaghetti (or any other type of pasta)
• Vegan or regular parmesan (or similar hard cheese)

Instructions

1. 1

   Place the oil, onion, celery and carrot into a wide, deep saucepan and fry over a low heat, with the lid on, for 3-4 minutes, until the vegetables are softened but not brown, stirring occasionally.

2. 2

   Add the garlic, fennel seeds and chilli and cook for 1 more minute, stirring regularly.

3. 3

   Add the lentils, tomatoes, water, oregano, bay leaves, salt and pepper. Turn up the heat and bring to the boil, then reduce the heat right down to a gentle simmer.

4. 4

   Put the lid back on and simmer for 20 minutes, or until the lentils are tender and the sauce is thick. (Stir the bolognese sauce occasionally and add an extra splash of water if it starts to stick.)

5. 5

   While the sauce is simmering, cook your pasta according to packet instructions, or your own preferences.

6. 6

   When the sauce is ready, stir the pasta into the sauce and serve just as it is, or with vegan (or regular) cheese, if you prefer.