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Red Lentil Spaghetti

A quick and easy dish that is packed with veggies and nutritious lentils. This tasty meal is adapted from The Coop's recipe.

Batch-cooking & Freezable
Dinner
Intermediate
Pasta
Time 30 mins
Skill Level Intermediate

Ingredients List

Serves 2
  • 1 red onion
  • 1 celery stick
  • 1 carrot
  • 3 garlic cloves crushed
  • 400 g chopped tomatoes
  • 1 tbsp tomato puree
  • 200 ml vegetable stock
  • 50 g red lentils
  • 150 g spaghetti
  • 1 tsp basil
Metric - US Imperial

Instructions

  1. Heat up a pan and add the finely chopped onion, celery and carrot with a dash of your stock, cooking gently for about 10 minutes. 
  2. Stir in the garlic, chopped tomatoes, tomato purée, the remaining stock and red lentils. 
  3. Bring to the boil and then simmer for around 15 minutes. 
  4. Meanwhile, cook the spaghetti according to the pack instructions, then drain.
  5. Stir the spaghetti into the sauce and add basil, salt and pepper. 

You can make extra lentil ragu and freeze for a quick and easy dinner at a later point. Just defrost overnight and then reheat in a pan with a splash of water.