This delicious vegan bolognese is rich, hearty and very filling!
It is full of amazing flavours – slightly spicy, sweet & tangy.
Whilst also full of protein and good fats.

Ingredients
30ml rapeseed/olive oilBolognese with walnuts lentils small
2 cloves garlic, finely chopped
1 medium onion, finely chopped
2 celery stalks, finely chopped
1 medium carrot, finely chopped
100g broken walnuts, chop into coarse crumbs (or whizz in a blender)
125g green lentils, rinse well in water
2 tins chopped tomatoes
1tsp sugar
2tsp paprika
1/2tsp chilli powder
1/2tsp black pepper, freshly ground
1tbsp bouillon powder
1tsp salt
500ml water
basil & thyme - fresh or dried
500g pasta/spaghetti 

Method
In a large saucepan, heat oil over a medium heat.
Add onions and garlic (plus a pinch of salt) and fry for about 3 minutes
Add carrots and celery and fry for a further 5 minutes (this mix is called Soffrito)
Then add walnuts, lentils, tomatoes, sugar and spices and dried herbs (if using). Mix well.
Add 300ml water, 1 tbsp bouillon (or stock cube) and mix well
Simmer on a medium/low heat for 45mins, stirring occasionally (add a little extra water if it dries out)
After 45mins if using, add the fresh basil and thyme and stir.
Cook for a further 3 minutes
Meanwhile, cook the pasta according to the instructions
Serve and garnish with extra fresh herbs and some parmesan cheese (or "cheese")