Sweet Potato & Red Lentil Bolognese

There is nothing more satisfying than being able to pull something homemade from the freezer, this is a staple in ours. It is packed with antioxidants as well as insoluble and soluble fibre! Makes a change from meat options but also could be added to a beef bolognese to introduce picky eaters to lentils. You can also use carrots with or instead of sweet potato.

INGREDIENTS: (4 people)

1 large sweet potato or 2 smaller / or 2 large carrots (grated)

2 cups of dried red lentils

Large punnet of cherry tomatoes

Small jar of sun blush tomatoes, chopped

2 garlic cloves crushed & half tube of tomato paste

Vegetable stock 200ml

METHOD: what makes this so simple is that the ingredients go into a heavy saucepan at the same time. Simmer until the cherry tomatoes have broken down (you can then fish the skins out) and lentils are soft. Stir with a wooden spoon and top with a splash of water when needed, season to taste.

This can be served on top of pasta and rice or with chopped greens, as I have. Add your choice of cheese or vegan yeast flakes.