Lentil Pasta Bolognaise

Everyone loves a good bolognaise ? well maybe not everyone cause even when I was a meat eater I never really enjoyed eating mince ? so this is a fantastic (and much better) version of a traditional bolognaise. I try to keep the herbs and flavours exactly the same as my mum?s traditional recipe so the only difference is I use lentils which give it a rich earthy flavour. The only trick to this one is too watch the lentils as they are thirsty little things so if you want a runny sauce ? watch the lentils or add more liquid as you go.

So you need:
? 1 cup of green or brown lentils (We prefer brown)
? 2 tbsp olive oil
? 1 onion, finely chopped
? 2 cloves of garlic, finely chopped
? ¼ cup Italian parsley, chopped
? 1/3 teaspoon oregano
? 400g can diced tomatoes
? 375ml vegetable stock
? 500g packet pasta

Soak the lentils over night so they soften up and reduce the cooking time that night. Great for when you?re in a hurry. Heat the oil in a big dish over a moderate heat, add the onions, garlic, parsley and oregano and cook until the onions are soft. Add the tomatoes and simmer for 5 minutes. Add lentils and stock and simmer, uncovered, until the stock is absorbed and lentils are soft ? this takes about 20 minutes but check as you go so you get the liquid consistency you want.

While you wait for you lentils to cook, cook your pasta in boiling salt water to the instructions recommended by the manufacturer.

When it?s all ready chuck your pasta in the big pot, mix and eat -DELIZIOSO!!!!!