Vegan green lentil bolognese

Instructions

1 Put the onion and carrots in a pan with the olive oil and cook over a medium heat for 5–10 min until soft. Add the garlic, paprika and cumin and cook for another 3 min before adding the tomato purée, canned tomatoes and lentils with 250ml water and freshly ground black pepper. Cook for 30–35 min until the lentils are really soft.

2 While the sauce is cooking, cook the pasta in a pan of boiling water for 8–10 min until cooked. Drain, reserving some of the drained water.

3 Once the sauce is ready, add the drained pasta to the pan, along with a little of the reserved pasta water if needed. Give everything a really good stir and serve garnished with basil, if you like.