Vegetarian bolognese with hidden veggies

You won’t miss the meat in this hearty vegetarian bolognese. Use whatever vegetables you have on hand to create a delicious sauce with many uses.

Recipe by: Love Food Hate Waste

Dash of oil
1 large onion, finely chopped
1 capsicum, finely chopped
300g mixed vegetables, finely diced (e.g. carrot, parsnip, mushrooms, leek, celery)
2-4 cloves garlic, crushed
2 heaped teaspoons dried oregano
Salt and pepper
1 x 400g tin chopped tomatoes
1 x 400g tin lentils, drained

1. Heat oil in a pan and gently cook the onion until well browned, stirring regularly.

2. Add the capsicum and vegetables to the pan, continue cooking gently for 5 minutes, still stirring regularly.

3. Add the garlic and oregano, season with salt and pepper. Stir well and then add the tomatoes.

4. Bring to a gentle simmer, cover and cook for 15 minutes, stirring occasionally and adding a little water if it starts to stick.

5. Add the lentils, simmer for a further 5 minutes and serve with pasta.