1 large red onion, finely chopped
3 garlic cloves, finely chopped
Olive oil, for sautéing
1/2 red pepper, cored, deseeded and diced
400g (14oz) can Puy lentils
400g (14oz) can chopped tomatoes
1 tablespoon mixed herbs (optional)
2 teaspoons vegetable stock powder
2 handfuls of baby spinach
250g (9oz) wholewheat spaghetti
Salt and black pepper
In a large, heavy-based saucepan over a medium heat, sauté the onion and garlic in a little olive oil, along with a good pinch of salt, for 10 minutes until softened.
Add the red pepper and sauté for 5 minutes, then add the Puy lentils, chopped tomatoes and mixed herbs, if using, and simmer for 15 minutes.
Add the stock powder and simmer for another 10 minutes until the mixture has reduced and the lentils have broken down slightly. You want it to resemble a traditional beef Bolognese.
Meanwhile, add the spaghetti to a saucepan of salted boiling water. Cook, according to the packet instructions, until al dente. Drain and set aside.
Add the baby spinach to the Bolognese and stir through to wilt.
Add the pasta to the Bolognese sauce and toss to coat. Season to taste before serving.