Ingredients List



  1. Add the onion, celery and carrot, all finely chopped, and gently saute for 10 mins with a dash of water.
  2. Stir in the garlic, chopped tomatoes, tomato purée, bay leaf, hot vegetable stock and red lentils
  3. Cover and simmer for 15 mins, stirring from time to time
  4. Meanwhile, cook the spaghetti according to the pack instructions, then drain, reserving 3 tbsp cooking water
  5. Stir that into the sauce with the fresh or dried basil, and serve with the pasta
  6. Add some freshly ground black pepper and fresh basil leaves, if you like.

This dish does require a lot of chopping, however it is possible to purchase pre cut carrots and onion in most frozen sections of supermarkets.