- Takes 35-45 minutes
- Serves 4
- Easy
Nutrition per serving
- kcal 484
- fat 8g
- saturates 1g
- carbs 90g
- sugars 0g
- fibre 6g
- protein 19g
- salt 0.66g
Ingredients
- 1 onion
- 1 carrot
- 1 stick of celery
- 1 red pepper
- 2 tbsp olive oil
- 100g red lentils
- 400g can tomatoes
- 600ml vegetable stock
- 2 tsp dried oregano
- ½ tsp ground cinnamon
- 350g spaghetti
- freshly grated vegetarian parmesan-style cheese, to serve
Method
Roughly chop, then whizz the veggies in a food processor until finely chopped.
Heat the oil in a large saucepan and fry the veggies for about 8 minutes until soft. Stir in the lentils, tomatoes, stock, oregano and cinnamon. Bring to the boil, reduce the heat, cover and simmer for 20 minutes. Season then simmer for a further 5 minutes.
Cook the spaghetti according to packet instructions. Serve with the sauce and grated cheese.
