Pasta Lentil Bolognese

My vegan version of a traditional Italian pasta dish. Enjoy!

Serves 2-3

1 small onion

1 clove garlic

2 tbsp tomato purée

200ml dried red lentils

400ml diced canned tomatoes

1 tbsp vegetable stock powder

300ml water

Sea salt

Black pepper

Fresh or dried oregano

Olive oil for frying

Finley grate the garlic, and finely chop the onion. In a pan, fry the garlic and onion in olive oil on low to medium heat for a few minutes until soft. Add the tomato purée and stir. Add the lentils and fry on medium heat for a few moments while stirring. Add the canned tomatoes and the stock powder, stir well. Let the lentils simmer on low heat for about 20-30 minutes, adding the water little by little during the cooking period. Stir occasionally. The lentils should be cooked through, but not falling apart. Lastly, add the oregano and stir well. Serve with your favorite pasta!