Ingredients
1 tbsp olive oil
1 white onion, finely chopped
2 carrots, chopped
2 garlic cloves, crushed
1 tsp dried basil
1 tsp dried oregano
100g mushrooms, chopped
1 red pepper, chopped
400g (1 tin) lentils, drained
400g chopped tomatoes
sea salt
black pepper
100g brown rice pasta
40g flaked almonds
Directions
Heat the oil in a large pot, add the onion and a pinch of salt and sauté for a few minutes. Then add the carrots and cook for another 5 minutes. Stir in the garlic, basil, oregano, mushrooms and red pepper, then pour over the lentils and tomatoes. Half fill the empty tomato tin with water and add to the pot. Season with a big pinch of salt and pepper and cook for 20 minutes. While this is cooking rinse the pasta and boil the kettle. Cook the pasta in a big pot of boiling water for 10 minutes (or as pack instructions). Drain. Serve with the lentil bolognaise and a sprinkle of flaked almonds. Tip for tomorrow: Stash your second portion in a thermos for lunch tomorrow. Such a comforting dish!
