Skip the meat without skipping on flavour with this vegetarian lentil bolognese. ItÕs also a delicious next-day lunchbox filler.

Ingredients

• 30 ml (1 T) olive oil
• 1 onion, chopped
• 1 garlic clove, crushed
• 2 carrots, chopped
• 2 celery sticks, chopped
• 1 large leek, chopped
• 1 x 400 g can Rhodes Quality Chopped & Peeled Tomatoes
• 1 x 115 g Rhodes Quality Tomato Paste Cup
• 125 ml water
• 2 x 410 g cans brown lentils, drained and rinsed
• salt and freshly ground black pepper

to serve:

• 500 g spaghetti, cooked
• grated parmesan cheese (optional)

Method

1. Heat the oil in a large saucepan and fry the onion until soft and translucent.
2. Add the garlic and fry for a minute more.
3. Add the carrot, celery and leeks.
4. Reduce the heat and fry gently until the vegetables are softened and fragrant.
5. Add the Rhodes Quality Chopped & Peeled Tomatoes, Rhodes Quality Tomato Paste Cup and the water and bring to the boil.
6. Reduce the heat, add the lentils and simmer for 10 minutes until heated through.
7. Season to taste with salt and pepper.
8. Serve hot over pasta and sprinkle with grated parmesan cheese.