Spaghetti Bolognese with Hidden Vegetables & Red Lentils

1. Dice onion and garlic. Heat olive in a pan over medium heat. Cook onion, garlic and chilli flakes until translucent.
2. Add mince to the pan, breaking up with a spatula until evenly separated. Season with salt and pepper then cook until meat has browned.
3. Add diced carrot and mushrooms, stirring through for 5 minutes.
4. Mix in the lentils, allowing them to stick and distribute into the mince.
5. Gently pour in the tomato paste and can of tomatoes and stir through. Add water and red wine (or balsamic) to the mince and season again with salt and pepper.
6. Add the remaining herbs basil, thyme and bay leaf and leave to simmer for 15-20 minutes. Once the liquid has thickened, serve hot with pasta or alternative.

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