Puy Lentil Spaghetti Bolognese

This is a go-to dinner when the fridge is bare.You can mix up the veg you add but we almost certainly have an onion, a carrot and a stick of celery in the botto drawer of the fridge.You could use root veg too, or even the finely chopped dtem of a head of broccoli.-From the Guardian. My dad found this recipe in his newspaper and we decided to make it. When we did it was really delicious and so yummy.

Dietary Info:
-Suitable for Vegan (if you have without cheese)
-You can make this gluten free by buying some gluten free spaghetti
-Dairy Free (if you have without cheese)
-Lentils are a healthy, vitamin-packed and protein-rich food. They're classified as legumes, which puts them in the same family as beans and peanuts. That means if you have a peanut allergy, you may also be allergic to lentils.- From Livestrong.com

Prep:10mins Cook:1hr 20mins Serves:4 humans
Ingredients:
-2 tbsp olive oil
-1 onion; peeled and finely chopped
-2 garlic cloves; peeled and finely chopped
-1 stick of celery; finely chopped
-1 carrot; finely chopped
- Salt&Black  Pepper
-1x400g tin chopped tomatoes
-1x400g tin tomato soup
-1x400g tin puy lentils; drained
-1 bay leaf
-400g spaghetti
-Grated Parmesan; to serve (optional) (or you could use a different cheese I used cheddar)

Method:
1:Heat the oil in the pan, and fry the onion, garlic, celery, and carrot with a pinch of salt for 10mins, until softened.
2: Add the chopped tomatoes, soup, lentils and bay leaf, bring to a boil, then gently simmer, uncovered, for 1 hr, stirring occasionally, until the sauce has thickened. Season to taste.
3:Bring a pan of salted water to the boil and cook the spaghetti according to the packet instructions.
4:Spoon a ladleful of the pasta water into the sauce to loosen it, then drain the spaghetti.
5:Toss the spaghetti through the sauce and serve with grated parmesan if you like.