2 tbsp olive oil
300ml vegetable stock
4 tbsp tomato puree
Basil (to taste)
Garlic granules (to taste) can substituted with one clove of fresh garlic which should be grated
1 carrot (grated)
1 onion (grated)
1 courgette (grated)
1 tin tomatos (including the juice)
2 heaped dsp red lentils

Heat olive oil in a pan, add basil and garlic, fry for a minute whilst mixing with wooden spoon to prevent burning. 
Stir in tomato puree and fry for a further minute. Add all grated vegetables to pan and stir well, keep stirring whilst frying for a few minutes until vegetables soften. Add vegetable stock and simmer for 10 minutes, stirring occasionally. 
Add tomatos including the juice and stir again. Simmer for 45 minutes stirring occasionally to check it is not sticking to pan. The mixture will reduce down over this time. Stir in lentils and continue to simmer for another 15 minutes.
Serve with whole grain pasta or gluten free lentil flour pasta.

Note: Recipe can be varied according to taste; try omitting the lentils and basil, instead adding a tin of red kidney beans and chilli, you would have a tasty vegan chilli con carne!

This recipe is suitable for Vegans.