Lentil Bolognese with Spaghetti
Makes 4 servings

INGREDIENTS
Two tins, drained (600 g) Cooked lentils (Cooked weight, green or brown. A pouch is already this.)
150 g Onion
150 g Carrot
2 sticks, about 80 g Celery
200 g Mushrooms (Chopped small, they disappear into the sauce and do the job mince would.)
Two tins (800 g) Chopped tomatoes, tinned
40 g Tomato purée
15 g Olive oil
3 cloves, about 9 g Garlic
200 g Vegetable stock (Made up from a cube or a pot.)
1 tsp Dried oregano
300 g dry spaghetti Pasta (Dry weight. Cooked, it is about 2.2 times heavier.)

METHOD
1. Chop the onion, carrot and celery finely and cook them in the oil over a low heat for 15 minutes without colouring.
2. Turn the heat up, add the mushrooms and cook until their liquid has gone. Stir in the garlic and purée and fry for two minutes.
3. Add the tomatoes, stock, lentils and oregano. Simmer uncovered for 45 minutes, stirring now and then, until the sauce is thick and dark.
4. Cook the spaghetti in salted water, drain, and toss with the sauce and a splash of the pasta water.

Contains gluten cereals and celery.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.

RECIPE NOTES
Makes four. The sauce keeps for four days and freezes. Doubling the batch adds no time.
Long cooking is what makes lentils taste like a ragù rather than lentils in tomato. Twenty minutes is not enough.

Full recipe: https://www.getfuel8.com/recipes/lentil-bolognese-spaghetti
