2. Halve cherry tomatoes, add to pan with tinned tomatoes and lentils. Stir in 2 tsp dried oregano, 2 tbsp tomato paste, 1 tbsp balsamic vinegar, stock cube, tomato chutney and 2 cups water. Simmer for 15-20 minutes, or until lentils are tender.
3. Julienne or ribbon zucchini and carrots. Rinse with boiling water to heat through.
4. Slice cucumber and toss with alfalfa sprouts. Set aside.
5. Divide noodles and bolognese between bowls. Grate cheddar cheese for topping and serve with salad.
If you prefer to have the bolognese with pasta, you can grate the zucchini and carrots into the sauce instead. Increase the water to 3 cups and tomato paste to 4 tbsp.
garlic 2 cloves
cherry tomatoes 1 punnet
crushed tomatoes 400g
red lentils 1 packet (100g)
tomato chutney 1/2 jar
continental cucumber 1/2
alfalfa sprouts 1/2 punnet
cheddar cheese 1/2 block (75g)
From your pantry:
oil (for cooking), tomato paste, dried oregano, balsamic vinegar, chicken or vegetable stock cube