Veggie Spag Bol

Boil a kettle

Peel and finely dice the brown onion[s]

Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and finely dice

Top, tail, peel and finely dice the carrot[s]

Peel and finely chop (or grate) the garlic

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

Once hot, add the diced onion with a pinch of salt and cook for 3 min or until the onion has softened slightly but not coloured

Add the diced pepper and carrot to the pan and cook for 8 min or until softened

Add the chopped garlic and cook for 1 min further – this is your veggie mix

While the veggie mix is cooking, dissolve vegetable stock mix in 150ml [250ml] boiled water

Drain and rinse the green lentils

Add the vegetable stock, tomato paste, chopped tomatoes, drained lentils, Henderson's Relish and a pinch of salt and pepper to the veggie mix

Give everything a good mix up and bring to the boil over a high heat

Once boiling, reduce the heat to low and cook, covered, for 15-20 min or until slightly thickened and the carrots are cooked – this is your veggie bolognese

Meanwhile, add the wholewheat spaghetti to a pot of boiled water with a pinch of salt and bring to the boil over a high heat

Cook the spaghetti for 8-12 min or until cooked with a slight bite

Once done, drain the wholewheat spaghetti and return to the pot until serving

While the spaghetti is cooking, chop the basil finely, including the stalks

Stir half of the chopped basil into the veggie bolognese (save the rest for garnish!)