500g spaghetti, plus Parmesan or vegetarian cheese, grated, to serve
Heat the oil in a large saucepan and
add the onions, carrots, celery and
garlic. Cook gently for 15-20 mins
until everything is softened. Stir in the
lentils, chopped tomatoes, tomato purée,
herbs and stock. Bring to a simmer, then
cook for 40-50 mins until the lentils are
tender and saucy – splash in water if
you need. Season.
If eating straight away, keep on a low
heat while you cook the spaghetti,
following pack instructions. Drain well,
divide between pasta bowls or plates,
spoon sauce over the top and grate over
some cheese. Alternatively, cool the
sauce and chill for up to 3 days.
Or freeze for up to 3 months. Simply
defrost portions overnight at room
temperature, then reheat gently to serve.