The finished recipe. Lentil Bolognese with Wholewheat SpaghettiIngredients 1 to 6. 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 CeleryIngredients 7 to 12. 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 SaltStep 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.Step 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.Step 3. Season well with salt. Stir the nutritional yeast through for a savoury, almost cheesy depth.Step 4. Toss with the hot pasta and a splash of its cooking water so the sauce clings.
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