SPEEDY LENTIL SPAG BOL

I often have a batch of this lentil Bolognese in my fridge. It's good on toast (instead of beans on toast) with baked potatoes, or rice as well as with spaghetti.
Serves 2-3

1 400g can green lentils
250g tomato pasta sauce. (Or use the tomato soup recipe in this book)
1 shallot, peeled.
50g mushrooms
1 stick of celery
1 carrot
2 tablespoons light olive oil

1. Peel, slice & dice the shallot. Chop up the celery, mushrooms & the carrot. Chop the carrot nice & small as it takes longer to cook than the other vegetables.

2. Add 2 tablespoons light olive oil & 2 tablespoons water to a frying pan & turn the heat to medium high. Add the vegetables & stir fry until the vegetables have softened and are starting to brown.

3. Drain & rinse the can of lentils. Place them in a saucepan with the tomato sauce. Add the vegetables. Simmer for about 15 mins. Season to taste.

4. For the pasta, use whatever GF spaghetti you like. I use 75g pasta per person. Cook as per instructions. I always add a spoonful of light olive oil to the saucepan to stop the pasta sticking together.

5. Drain the pasta, and serve with the Bolognese. Top with fresh basil, cheese, vegan cheese or Houmous (as shown above.)

6. Leftovers make a good lunch with tortilla chips...….and more Houmous!