Serves 6 - 8

 

Ingredients

3 tbsp grape seed oil

2 onions finely chopped

3 carrots finely chopped

3 sticks of celery finely chopped

3 cloves of garlic crushed

500g dried red lentils

2 x 400g tins chopped tomatoes

2 tbsp tomato puree

2tsp fresh chopped oregano

2 tsp fresh chopped thyme

3 bay leaves

1 litre vegetable stock

500g wholewheat spaghetti

Parmesan or vegetarian cheese to serve

 

Method

1. Heat oil in a large saucepan.

2. Add the onion, garlic, carrots, celery. Sautee on low for 5 - 10mins.

3. Stir in the lentils, chopped tomatoes, tomato puree and herbs and stock. Bring to a simmer and cook for approx. 30 mins until the lentils are tender, if the mix looks a little thick, add a couple of tablespoons of water.

4. Cook the spaghetti in boiling water following pack instructions, drain well. Serve spaghetti with the ragu and sprinkle some grated cheese on top.

 

The ragu can be frozen for up to 3 months.