Lentil bolognese

Ingredients

For 4 servings (one normal-appetite adult each). Per serving in brackets.

• Green/brown lentils (dried)240 g (60 g)
• Dried pasta (durum wheat)360 g (90 g)
• Canned chopped tomatoes600 g (150 g)
• Onion (brown/yellow)200 g (≈ 2 onions) (50 g (≈ 0.5 onion))
• Carrot160 g (≈ 2.5 carrots) (40 g (≈ 0.5 carrot))
• Garlic (bulb)20 g (≈ 0.5 bulb) (5 g)
• Dried oregano4 g (1 g)
• Sunflower / vegetable oil32 g (8 g)

Method

1. Soften onion, carrot and garlic in oil.
2. Add lentils, tomatoes, oregano and 150 ml water per serving; simmer 30 minutes.
3. Cook pasta and toss with the sauce.

In the galley

• Copes with a seaway — 4/5 for sea tolerance.
• Stow the main ingredients in a cool, dark locker — nothing here needs a fridge.
• Make ahead: cook in port and freeze in portions.
• Contains: Gluten — always check the labels of what you buy.