Carrot & Turkey Bolognese

This pasta dish is packed with delicious and healthy ingredients. Green lentils, chickpeas and lean turkey, great for a filling family dish.

SERVES 4

Preparation time: 15 minutes

Cooking time: 45 minutes

• 1 pack spaghetti

• 8 tomatoes

• 1 aubergine, diced

• 2 cloves garlic

• Olive oil for drizzling

• 1 onion, finely chopped

• 400g (14oz) turkey mince

• 2 carrots, diced

• 1 tin of tomatoes

• 2 tbsp black olives, de-stoned

• 100g (4oz) cooked chickpeas

• 100g (4oz) green lentils, cooked according to instructions

• 1 tsp tomato puree

• 2-3 tsp oregano

• 1 tsp paprika

• 1 tsp salt

• 1 tsp pepper

• 400ml stock

• Basil, to serve

1. Heat the oven to 200C/190 fan/gas 6.

2. Put the aubergine, fresh tomatoes and garlic in a baking dish. Pour a little olive oil over and mix well to coat. Place in the oven for 25 minutes.

3. Put the chopped onion in a large pan with a little olive oil, and fry until soft. Add the turkey and cook for a few minutes.

4. Next add the carrots, stock, tinned tomatoes, tomato puree, cooked lentils, cooked chickpeas, olives, oregano, paprika, salt and pepper into the pot. Mix everything well and pop a lid on. Simmer for 15 minutes.

5. Now add the aubergine mixture, and give it a good stir. Cook for a further 15 minutes.

6. Meanwhile cook the spaghetti according to package instructions.

7. Season the bolognese with a little extra salt and pepper, and serve with a few basil leaves.