Carrot & Lentil Bolognese

I have simplified a recipe that I have used more than any other over the last few years. My intention is for all the ingredients, except the carrots, to be store cupboard essentials, making this a no nonsense batch cook family winner.

Ingredients (for 8 people):

2 large carrots

Organic red lentils (350 grams)

4 tablespoon of tomato paste

2 teaspoons of white miso paste

2 cloves of garlic

250ml of chicken or vegetable stock (I use Freya bone broth powder)

Method: grate carrots straight into a large saucepan, throw in all the other ingredients and bring to the boil for a few minutes. Reduce the heat to low, put the lid on the saucepan and cook for a further 25 minutes until the lentils have expanded and taken up most of the fluid. Top up fluid if needed.

Serve with pasta, rice or inside a jacket potato. I also love this with beef as a vegetable side dish. It is lovely topped with crumbled feta and a drizzle of extra virgin olive oil - our fats help the absorption of the Vitamin A in our beta carotene rich orange vegetables.