Ingredients List



  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.