High-Protein Vegetarian Bolognese

Ingredients

• 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 Puy lentils, rinsed and drained
• 1 x 400g tin tomatoes
• 1½ litres vegetable stock
• 1 tbsp balsamic vinegar
• 300g dried pasta
• vegetarian cheese, to serve
• green salad, to serve
• sea salt and freshly ground black pepper

1. 1Heat 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 until softened but not colored.
2. 2Add the thyme and garlic and cook for another minute, then add the tomato purée and turn the heat up. Stir well to combine.
3. 3Add the Puy lentils and mix once more, then tip in the tinned tomatoes and vegetable stock. Stir well and bring to a boil.
4. 4Reduce the heat to a gentle simmer and cook for 20-25 minutes until the lentils are tender and the sauce has reduced slightly. Add the balsamic vinegar and season with salt and pepper.
5. 5When the sauce has 15 minutes left to cook, bring a large saucepan of salted water to a boil. Add the pasta and cook to al dente according to packet instructions, then drain, reserving some of the cooking water.
6. 6You have enough sauce to serve 8 people. To serve 4, set aside half the sauce at this point.
7. 7Tip the drained pasta into the sauté pan with the sauce and mix well, adding reserved pasta water if necessary to coat the pasta. Serve immediately with a green salad and a grating of cheese.