Lentil bolognese

Serve with pasta, jacket potatoes or as a filling for stuffed vegetables.
Makes 4 servings. Freezes well.

1 onion
2 celery sticks
2 carrots
1 x 400g tin chopped tomatoes
100g red lentils
200ml vegetable stock
2 tsp dried mixed herbs
salt and pepper
olive oil for frying

Chop the onion and celery. Heat the oil in a saucepan, add the onion and celery and fry for about 10 minutes until soft. Grate the carrots and add to the pan, followed by the tomatoes, lentils and stock. Bring to the boil, then cover and simmer for about 40 minutes until the lentils are soft and have absorbed the liquid. Add the herbs and salt and pepper to taste before serving.