Vegetarian bolognese recipe
 This delicious recipe for vegetarian bolognese sauce with lentils from Eat Well for Less makes enough for 2 meals. Brilliant with spaghetti or in a lasagne. Each serving provides 296 kcal, 13g protein, 48g carbohydrates (of which 10g sugars), 4g fat (of which 2g saturates), 8.5g fibre and 0.3g salt. 2 tsp olive oil2 large onions, chopped3 carrots, chopped2 stems celery, chopped2 tsp fresh thyme leaves, or 1 tsp dried thyme2 garlic cloves, finely chopped 2 tbsp tomato purée500g/1lb 2oz Puy lentils, rinsed and drained1 x 400g tin tomatoes1½ litres/2½ pints vegetable stock1 tbsp balsamic vinegar300g/10½oz dried pastavegetarian cheese, to servegreen salad, to servesea salt and freshly ground black pepper 2 tsp olive oil 2 large onions, chopped 3 carrots, chopped 2 stems celery, chopped 2 tsp fresh thyme leaves, or 1 tsp dried thyme 2 garlic cloves, finely chopped 2 tbsp tomato purée 500g/1lb 2oz Puy lentils, rinsed and drained 1 x 400g tin tomatoes 1½ litres/2½ pints vegetable stock 1 tbsp balsamic vinegar 300g/10½oz dried pasta vegetarian cheese, to serve green salad, to serve sea salt and freshly ground black pepper Method Heat a large sauté pan or casserole dish until medium hot. Add the olive oil, onions, carrots and celery and cook over a medium heat for 5 minutes. You want them to soften but not colour – you can put a lid onto the pan to help keep the moisture in and steam the vegetables at the same time.Add the thyme and garlic and cook for another minute then add the tomato purée and turn the heat up. Stir well so that the tomato purée goes all through the vegetables then add the Puy lentils and mix once more.Tip in the tinned tomatoes and the vegetable stock, stir well and bring to the boil. Turn the heat down to a gentle simmer and cook for 20-25 minutes until the lentils are tender and the sauce reduced slightly. Add the balsamic vinegar and season with salt and pepper.When the sauce has only 15 minutes left to cook, bring a large saucepan of salted water to the boil. Add the pasta and cook to al dente according to packet instructions, then drain, reserving some of the cooking water.You have enough sauce to serve 8 people. To serve 4, set aside half the sauce at this point. (See the "tips" section for ideas.)Tip the drained pasta into the sauté pan with the sauce and mix well, adding the reserved pasta water if necessary to coat all the pasta in sauce. Serve straightaway with a green salad and a grating of cheese. Heat a large sauté pan or casserole dish until medium hot. Add the olive oil, onions, carrots and celery and cook over a medium heat for 5 minutes. You want them to soften but not colour – you can put a lid onto the pan to help keep the moisture in and steam the vegetables at the same time. Heat a large sauté pan or casserole dish until medium hot. Add the olive oil, onions, carrots and celery and cook over a medium heat for 5 minutes. You want them to soften but not colour – you can put a lid onto the pan to help keep the moisture in and steam the vegetables at the same time. Add the thyme and garlic and cook for another minute then add the tomato purée and turn the heat up. Stir well so that the tomato purée goes all through the vegetables then add the Puy lentils and mix once more. Add the thyme and garlic and cook for another minute then add the tomato purée and turn the heat up. Stir well so that the tomato purée goes all through the vegetables then add the Puy lentils and mix once more. Tip in the tinned tomatoes and the vegetable stock, stir well and bring to the boil. Turn the heat down to a gentle simmer and cook for 20-25 minutes until the lentils are tender and the sauce reduced slightly. Add the balsamic vinegar and season with salt and pepper. Tip in the tinned tomatoes and the vegetable stock, stir well and bring to the boil. Turn the heat down to a gentle simmer and cook for 20-25 minutes until the lentils are tender and the sauce reduced slightly. Add the balsamic vinegar and season with salt and pepper. When the sauce has only 15 minutes left to cook, bring a large saucepan of salted water to the boil. Add the pasta and cook to al dente according to packet instructions, then drain, reserving some of the cooking water. When the sauce has only 15 minutes left to cook, bring a large saucepan of salted water to the boil. Add the pasta and cook to al dente according to packet instructions, then drain, reserving some of the cooking water. You have enough sauce to serve 8 people. To serve 4, set aside half the sauce at this point. (See the "tips" section for ideas.) You have enough sauce to serve 8 people. To serve 4, set aside half the sauce at this point. (See the "tips" section for ideas.) Tip the drained pasta into the sauté pan with the sauce and mix well, adding the reserved pasta water if necessary to coat all the pasta in sauce. Serve straightaway with a green salad and a grating of cheese. Tip the drained pasta into the sauté pan with the sauce and mix well, adding the reserved pasta water if necessary to coat all the pasta in sauce. Serve straightaway with a green salad and a grating of cheese. Recipe tips Use the extra lentil bolognese to make another meal. Try one of these: Serve with a jacket potato and a dollop of cream cheese: Add chilli sauce and tinned kidney beans to make a chilli and serve with rice: Layer up between sheets of lasagne pasta and a bechamel sauce to make a lasagne: Top the lentil bolognese with a layer of mashed potato and a grating of cheese to make a Cumberland pie.