1-2 cans brown/green lentils or equivalent (200g?) dry, cooked
1 onion, diced
tin of tomatoes or 2 Tablespoons puree
2 carrots, diced
1 large courgette or desired amount of celery, diced
1 teaspoon mixed dried herbs
2 cloves of garlic, crushed (optional)
salt to taste (optional)
Saute the onion, carrot, courgette/celery and garlic if using for 5 mins in water or oil. Add rest of ingredients and simmer for 5-10 minutes until sauce is thickened nicely, smells good and resembles bolognese like in the old days.
Serve with whatever pasta or grain you want and vegan cheese melted on top.
This is good over quinoa, and it's also nice to simmer a bay leaf in with the lentils when they are cooking.