Lentil Bolognese - cooking recipe

Ingredients

100 g red lentils (the kind that don't need soaking)
420 g canned tomatoes
500 ml vegetable stock (i.e. 1 stock cube)
1 onion, finely chopped
1 garlic clove, crushed
1 teaspoon oil
1 carrot, grated
1 green pepper, chopped into chunks
1 teaspoon dried oregano or 1 teaspoon mixed herbs

Preparation

Rinse the lentils until the water runs clear.
Heat the oil in a pan and add the onion, carrot and garlic. Cook for 2 minutes until soft.
Add the tin of tomatoes, oregano and the lentils. Add about half of the stock, so the mixture has a soupy consistency.
Simmer for about 20 minutes, adding the pepper and any other veg you fancy after 10 minutes. Add more stock if the lentils become dry.
Serve when the lentils are soft and there is not too much excess liquid.