Vegan lentil bolognese

Marmite adds a salty depth that even those who hate it will love. You can add a squeeze of ketchup, if you prefer.

Yields: 4 servings

Prep Time: 15 mins

Process Time: 20 mins

Total Time: 35 mins

Calories per Serving: 141

Ingredients

• 1

  glug oil, vegetable, olive or sunflower are best

• 1

  onion, finely chopped or grated

• 1

  medium carrot, ends trimmed and coarsely grated

• 1

  medium courgette, trimmed and coarsely grated

Handful button or chestnut mushrooms, finely chopped

• 2

  garlic cloves, peeled and finely chopped or crushed

• 2 tsp.

  dried mixed herbs

• 400 g

  400g tin brown or green lentils, drained and rinsed in a sieve under cold water

• 400 g

  tin chopped tomatoes

• 2 tsp.

  Marmite, optional, see intro

Directions

1. Heat the oil in a large pan over medium heat for 1min. Add the chopped/grated veg and garlic and fry, stirring occasionally, for 10min until softened.
2. Stir in the dried herbs, drained and rinsed lentils, chopped tomatoes, 1/2 a tinful of water (measured in the empty tomato tin), the Marmite, if using, and some seasoning.
3. Simmer, stirring occasionally, for 10min, or until slightly reduced. Check seasoning. Serve in jacket potatoes, with pasta or rice.

Per serving:

• Calories: 141
• Protein: 7g
• Total fat: 4g
• Saturates: 1g
• Carbs: 17g
• Total sugars: 9g
• Fibre: 6g