Ingredients 1 onion, diced
2 carrots, peeled and grated
2 cloves garlic, crushed
115 g red lentils
400 g tin of crushed/diced tomatoes
500 ml vegetable stock
2 tbs tomato paste
500 g dried spaghetti
1 tbs oil
salt and pepper
Heat the oil to medium heat in a large saucepan, fry the onion, carrots and garlic until softened.
In a separate saucepan start preparing the spaghetti according to the packet directions.
Add the lentils, tomatoes, stock and tomato paste to the onions. Season with salt and pepper.
Bring the lentil mixture to the boil and then simmer partially covered for 25 minutes until the sauce has thickened and the lentils are soft.
Once the pasta is cooked, drain and return it to the pan. Pour over the finished sauce and stir to combine.