Here is a pretty tasty veggie version of the classic spag bol, and you can make it even more nutritious by swapping the spaghetti for quinoa (higher protein content).
Ingredients (serves 2):
1 tbsp of olive oil or rapeseed oil
1 chopped onion
1-2 crushed garlic cloves
1 large carrot diced
1 courgette diced
125g of dried brown or puy lentils (not the ready cooked version)
400ml veg stock
400g chopped tomatoes
1tbsp tomato puree
1tsp dried mixed herbs or Italian mixed herbs
Freshly ground salt and black pepper
Then spaghetti to serve or if using quinoa:
Worcestershire sauce or red wine
Heat the oil in a large pan and fry the onion for a few minutes until softened.
add the garlic, carrots and courgette and cook for a couple of minutes.
Add the lentils, stock, chopped tomatoes, dried herbs, a bit of seasoning, and tomato puree and stir.
Add in optional worcestershire sauce or red wine if using
Bring to the boil and then cover and leave to simmer gently for about 30 mins until the lentils are tender but not mushy. Add more water or stock if it starts to stick to the bottom of the pan.
Meanwhile cook your spaghetti or quinoa. If using quinoa, simmer in 350ml of water for 20 minutes until tender.
Serve the sauce on top of your spaghetti or quinoa and add some grated cheese. Serve with some salad or broccoli too if you like!