Vegan Lentil Bolognese Sauce

Green lentil bolognese on wholewheat pasta. It doesn't get much more Cranks than that!

I don't seem able to buy soya mince from the big supermarkets right now, so I thought I'd make my vegan tomato pasta sauce more filling with some green lentils I'd cooked and frozen about a week ago.

Serves 6

1 large onion, peeled and finely diced
1 stick of celery, finely diced
1 medium carrot, finely diced
1 large clove of garlic, peeled and crushed
1 carton of passata
200g dried green lentils,  cooked or a tin of green lentils
1 tbsp olive oil
Small glass of red or white wine (optional)

If using dried lentils, rinse, cover with unsalted water, and bring to the boil with a lid on.  Simmer for 30 minutes or until tender but not falling apart. Drain but keep the cooking liquid .

Soften the onion, celery and carrot in a saute pan over a low heat with a lid on for 5-10 minutes. Add the rest of the ingredients, bring to the boil with a lid on, then turn down and simmer for 30 minutes stirring from time to time to ensure it doesn't stick.  Add cooking water if the sauce gets too thick.

Serve with pasta, or in a lasagna.

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