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Name: Red Lentil Bolognese Meal Prep
Yield: 1 container (about 19 oz)
Ingredients: 2 tbsp olive oil; 1 yellow onion, finely diced; 1 carrot, finely diced; 1 red bell pepper, diced; 3 garlic cloves, minced; 2 tbsp tomato paste; 3/4 cup (150 g) red lentils, rinsed; 1 can (28 oz / 800 g) crushed tomatoes; 2 cups (480 ml) low-sodium vegetable broth; 1 tsp dried oregano; 1 tsp dried basil; 1 tsp kosher salt; 1 pinch freshly ground black pepper; 12 oz (340 g) spaghetti; 1 tbsp kosher salt, for the pasta water; 1 handful fresh curly parsley, small sprigs

A thick, plant-based bolognese made with red lentils, tomatoes and sweet red pepper, spooned over spaghetti and packed into containers for four easy lunches.

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