Lentil Bolognese

I've tried many guises of lentil bolognese with limited success- that is, until I finally cracked it with this recipe, which has become somewhat of a mainstay within my repertoire. It's quick, easy and affordable to make and I promise that even carnivores won't miss the meat. There's something comforting and familiar about the rich tomato flavour and unctuous sauce that's so delicious and it's quickly become one of my favourite recipes. Top tip- I recommend making this the day before you intend to enjoy it so that the flavours really infuse.

Three great health benefits: beneficial for heart health, good source of fibre, good source of antioxidants

Serves 4
Keeps well in the refrigerator for a couple of days; freezes well

Ingredients:
2 tbsp olive oil
1 onion, chopped
1 stick celery, finely chopped
2 cloves garlic, crushed
250g mushrooms, sliced (I used closed cup variety)
1 carrot, grated
4 tbsp tomato puree
1 & 1/2 tsp dried Italian herbs
1/2 cup sun-dried tomatoes, drained of oil and chopped
1 x 400g tin green lentils, drained
1 x 400g tin chopped tomatoes
Sea salt and black pepper

Method:
1) Heat the oil in a large saucepan over a medium heat on the hob. Add the onion followed by the celery and garlic and cook until softened, stirring constantly.
2) Add the mushrooms and cook until softened. Add the carrot, stirring regularly.
3) Next add the tomato puree and herbs, followed by the sun-dried tomatoes, stirring to combine.
4) Add the lentils and chopped tomatoes and stir. Half fill (approx 200ml) the empty tomato tin with water, swirl it around and pour into the saucepan. Season with the salt and pepper. Stir to combine.
5) Reduce the heat and simmer for 25 minutes. Serve with courgetti or brown rice pasta.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats