Peel the carrot, dice it finely and soften it in the olive oil over a medium heat until it starts to turn soft.
Stir in the tomato purée and toast briefly. Add the rinsed brown lentils and mix everything well.
Add the chopped tomatoes and a little water, season with Italian herbs and bring to the boil.
Cover the lentil bolognese and simmer gently until the brown lentils are soft and the sauce turns thick and creamy. Season to taste with salt and pepper.
Cook the wholewheat spaghetti in salted water until al dente and drain.
Put the wholewheat spaghetti on plates, spoon the lentil bolognese over the top and serve straight away.
Good to know
A plate like this just hits the spot. Warm, down to earth and on the table without much effort. Exactly the kind of food that still tastes good on the second day.
Swaps
Brown lentils → Puy-style lentils (similar fibre content and a little firmer). Wholewheat spaghetti → wholemeal spelt spaghetti (more variety of grains). Carrot → celery (also brings fibre and a more savoury flavour). Olive oil → avocado oil (mild flavour and suitable for a medium heat).
Allergens
The recipe is naturally vegan; the gluten is in the wholewheat spaghetti, and you can swap in gluten-free pasta. Milder seasoning suits children, and in pregnancy the dish is fine with well-cooked lentils and careful hygiene.
