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.
This recipe is under 500 calories and is ideal for anyone on a weight loss plan.
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