Lentil Bolognese with Wholewheat Spaghetti
Makes 2 servings

INGREDIENTS
300 g Cooked lentils (Cooked weight, green or brown. A pouch is already this.)
350 g Cooked wholewheat pasta (Cooked weight.)
400 g Chopped tomatoes, tinned
100 g Onion
100 g Carrot
1 stick, about 40 g Celery
3 cloves, about 9 g Garlic
10 g Olive oil
2 tbsp (30 g) Tomato purée
A teaspoon Dried oregano
2 tbsp (10 g) Nutritional yeast
To taste Salt

METHOD
1. Chop the onion, carrot and celery small and cook them in the oil over a low heat for fifteen minutes, until soft and sweet and starting to catch. Add the garlic and tomato purée and stir for two minutes.
2. Add the tomatoes, lentils, oregano and half a tin of water. Simmer uncovered for thirty minutes, stirring now and then, until it is thick and the lentils have started to break down into the sauce.
3. Season well with salt. Stir the nutritional yeast through for a savoury, almost cheesy depth.
4. Toss with the hot pasta and a splash of its cooking water so the sauce clings.

Contains gluten cereals and celery.

RECIPE NOTES
Makes two. The sauce is better on day two, and it freezes.
Wholewheat pasta is 124 kcal per 100 g cooked against 158 for white, and holds a sauce like this better. It is a large part of why the plate lands where it does.

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