1 onion (peeled and chopped)

2 garlic cloves (peeled and chopped)

2 carrots

1 stick of celery

200g mushrooms (optional)

250g dried green lentils

2 x 400g cans of chopped tomatoes

2 tbsp of tomato puree

250ml water

250g spaghetti (wholemeal or plain)

1 tsp paprika

1 tsp cumin

1 tbsp olive oil

Pinch of salt

Black pepper



1) Place the chopped onion, garlic, carrots, celery and a drizzle of olive oil and a pinch of salt over a medium heat and cook for 5-10 mins until soft.

Chopped Onion

2) Add in the mushrooms (if using), paprika, cumin and black pepper for another 3 minutes before adding in the tomato puree, tinned tomatoes, water and lentils, cook for 30-35 minutes until the lentils are really soft.

Tomato sauce in pan

3) Whilst the lentil sauce is cooking, place the pasta in the pan of water over a medium heat and cook per instructions on the pack.

Boiling pasta

4) Once cooked, drain and remove – keeping some of the drained water

5) Once the pasta sauce is ready, add the drained pasta into the pan, along with a little of the water if you feel the sauce needs breaking up a bit.

6) Give everything a really good stir before serving.

Finished meal

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