Vegan lentil and spinach bolognese
Dice the carrot, fresh tomato and finely chop the garlic. Set aside.
Peel and finely chop the onion . Heat a non stick large saucepan with the olive oil and add in the onion. Sauté for 2 minutes or until the onion is golden brown.
Add in the tinned tomatoes, herbs, garlic, a pinch of salt and pepper, stir. Then add in the squash, carrot and peas. Bring to the boil, add in the lentils and fresh tomato, stir. Simmer on a low heat for 8-10 minutes or until vegetables are tender.
Once cooked, add in the baby spinach, stir until wilted and then serve.