Linsebolognese

Finely chop 1 medium onion and 2 small garlic, and coarsely grate 2 medium carrot.

Heat 1 tbsp olive oil in a pot and cook the onion, garlic and carrot for 5 minutes.

Add 250 g red lentils, 800 g canned tomatoes, 1 tsp dried oregano and 1 tsp salt. Simmer with the lid on for 20 minutes, stirring now and then. Add a splash of water if it gets thick.

Cook 400 g pasta according to the packet.

Serve the bolognese over the pasta.