Vegan lentil bolognese

Serves: 4

Time to make: 35 mins

Ingredients

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2 teaspoons olive oil

1 onion, peeled and chopped

2 carrots, finely sliced

2 cloves garlic, chopped

1 teaspoon each of ground paprika and ground cumin

2 tablespoons tomato purée

2 x 400g cans no-added-salt diced tomatoes

400g can lentils, rinsed and drained

250g wholemeal or pulse spaghetti

Fresh basil leaves, chopped, to serve (optional)

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Instructions

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1 Heat oil in a pan over medium heat and cook the onion and carrots for 5–8 minutes until soft. Add the garlic, paprika and cumin and cook for another 3 minutes. Add the tomato purée and canned tomatoes, and season with freshly ground black pepper. Simmer for 20 minutes, stirring occasionally. Add lentils and stir to combine.

2 While sauce is cooking, cook pasta in a pan of boiling water according to packet instructions. Drain, reserving some of the pasta cooking water.

3 Add the drained pasta to the sauce, along with a little of the reserved pasta water if needed. Stir well and serve garnished with basil if you like.

HFG tip

Switching to wholemeal pasta is an easy way to boost the amount of heart-healthy vitamins, minerals and fibre in your diet.

Nutrition Info (per serve)

Calories 480 cal

Kilojoules 2000 kJ

Protein 23 g

Total fat 6 g

Saturated fat 1.1 g

Carbohydrates 74 g

Sugar 19 g

Dietary fibre 16 g

Sodium 676 mg

Calcium 116 mg

Iron 6.7 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.