Lentil Bolognese with Pasta or Spaghetti

½ cup puy lentils

Sliced mushrooms and or Handful of peas

1 carrot grated roughly

½ red onion diced

Tin of tomatoes chopped

1 tablespoon of soy sauce

Ton of mixed herbs. Oregano, thyme, marjoram, basil, parsley

Salt, pepper, garlic to taste

75g gluten free pasta/spaghetti

Dash of red wine - optional

1 tablespoon maple syrup - optional

Chopped walnuts - optional

Cook the puy lentils until cooked - they take about half hour.

Fry the carrot, red onion and mushrooms/peas in water, salt, pepper and garlic

Add the lentils once they are cooked and add the chopped tomatoes, soy sauce and herbs.

Add more herbs and soy sauce for stronger flavour, and maple syrup for sweetness - optional.

Let that simmer whilst you cook the pasta, then serve all together

Use the leftover lentil bolognese with quinoa for lunch

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