Slow Cooker Green Lentil Spaghetti Bolognese

Store leftover Bolognese sauce in a covered container in the fridge for 3 days.

Or freeze in a freezer proof container for up to 4 months. Defrost before use.

Leftover spaghetti can also be stored in the fridge for up to 3 days. Either separately or mixed through the sauce.

Reheat leftovers by placing in a skillet or pan, and gently bring to a simmer, stir frequently and heat for 3-4 minutes until piping hot. A little extra veggie stock may be needed as the lentils will continue to soak up the liquid as it sits in the fridge.

If you have some leftover spaghetti, add the spaghetti to the Bolognese sauce to reheat or pour boiling water over the spaghetti by either placing spaghetti in a sieve and pouring. Or briefly immense the spaghetti in boiling water and then drain.

A few ideas:

* use small amounts of leftovers to top a carrot hot-dog

* use to fill a baked potato/or as a filling for loaded potato skins. Finish off with some grated vegan cheese and grill or bake until hot and melted.

* make stuffed bell peppers/courgettes/aubergines/large tomatoes

* top leftovers with mashed potato and make little shepherd/cottage pies. If you just have small amount of leftovers then create a few individual pies using ramekins or individual pie dishes. Once cooked these can be well wrapped and frozen for up to 4 months.

* Prepare a Bolognese sloppy joe. Scoop the sauce into a soft or crusty roll and top with your usual burger toppings, if liked.

* use as part of a burrito filling

* have a Bolognese toastie/grilled cheese sandwich

* simply reheat and enjoy over a slice of your favourite toasted bread for next days lunch

* if you have a large amount of leftovers then use it as a lasagne filling

* vegan garlic bread or herb bread
* 3 ingredient quick dinner rolls
* breadsticks
* vegan French baguettes
* vegan focaccia
* large mixed salad
* fresh herbs such as chopped parsley, basil or chives
* sliced spring/green onions
* fresh diced or sliced tomatoes
* roast tomatoes
* grated/shredded vegan cheese

* The tomato/Mariana pasta sauce can be subbed for 1 500g package (2 cups) of passata or 2 tins of chopped tomatoes. Use a variety that has added herbs, for extra flavour, if available.

* use either fresh bell pepper, any colour, or frozen mixed bell peppers

* add ½-1 diced courgette or aubergine/eggplant instead of bell peppers

* the diced carrot can be subbed for diced sweet potato

* sub the fresh onion for 2-3 teaspoon of onion powder

* sub the fresh garlic for 2-3 teaspoon of garlic powder, or use garlic puree/easy garlic

* use regular soy sauce instead of tamari

* add some fresh basil to garnish or mix through the cooked Bolognese sauce

* add some cherry tomatoes at the beginning of cooking or roast some tomatoes and mix through the sauce before serving

This recipe can be made gluten-free if a gluten-free variety of spaghetti or pasta is used, and all the flavourings, stock and tomato based sauce are all gluten-free. Also use tamari soy sauce instead of regular, as tamari is generally gluten-free.

Of course. This recipe is fine for vegans so is also great for vegetarians.

Yes. However, I would precook the green lentils before proceeding with the recipe.

Cook the lentils according to the package instructions and then add the lentils to the rest of the ingredients and stew for around 30 minutes. Add extra veggie stock when needed if the sauce becomes too thick.

Alternatively use 2 cans (400g/14-15oz) of cooked green or brown lentils.

Variation: The onions and garlic can be cooked in one tablespoon of olive oil, before adding the rest of the ingredients. Or sautéed in ½ cup of veggie stock before the rest of the ingredients are added.