Cheesy Lentil Bolognese

Boil a kettle

Peel and finely chop your brown onion[s]

Peel and finely chop (or grate) your garlic

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add the chopped onion and cook for 6-7 min or until softened

Meanwhile, dissolve your vegetable stock mix and tomato paste in 200ml [300ml] [400ml] boiled water – this is your tomato stock

Drain and rinse your green lentils

Once the onion has softened, add the chopped garlic and your dried oregano to the pan and cook for 1 min or until fragrant

Once fragrant, add the drained green lentils to the pan with the tomato stock, your chopped tomatoes and your Henderson's Relish

Season with a generous pinch of salt and pepper, bring to the boil over a high heat and cook for 8-9 min further or until thickened – this is your lentil bolognese

Meanwhile, add your conchiglie to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the conchiglie for 8-10 min or until cooked with a slight bite

Once done, drain the conchiglie

Whilst the conchiglie is cooking, grate your cheddar cheese