Serves 4, prep time 20 minutes, cooking time 60 minutes
250g of puy lentils
1 litre of vegetable stock
1 tbsp of olive oil
1 white onion chopped
2 garlic cloves chopped
Salt & pepper
1 can of diced tomatoes
3 tbsp of tomato puree
2 tsp of dried oregano
1 tbsp of Worcester sauce
1 glass of red wine (optional)
Cherry tomatoes & balsamic gel to serve
FOT THE PASTA
250g of dries spaghetti
3 tbsp of pesto
Bring the vegetable stock to a boil in a deep pan, add the lentils and simmer for 25-30 minutes, topping up with boiling water until the lentils are firm.
Remove from the heat set to one side.
Heat the oil in a pan, and the onions, garlic, season and sauté until soft.
Next, add the chopped tomatoes, tomato puree, oregano, Worcester sauce and red wine. Turn down the heat and simmer for 15 minutes.
Cook the spaghetti as per pack instructions, drain and stir in the pesto, cover and set to one side.
Add the lentils to the sauce, stir, cover and simmer for 15 minutes. Check the lentils are soft and turn off the heat.
Using a serving fork twirl the spaghetti and push onto serving plates, serve the bolognese in small dishes on the plate, top with sliced tomatoes and balsamic gel.