ingredients

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• ✓1/2 cup dried red lentils
• ✓1 brown onion, diced
• ✓2 garlic cloves, crushed
• ✓1 small red chilli, diced
• ✓1 carrot, finely grated
• ✓1 celery stalk, finely sliced
• ✓3 button mushrooms, finely diced
• ✓800g tinned tomatoes, crushed
• ✓Generous pinch of salt and pepper
• ✓2 cups of water or vegetable stock
• ✓2 tsp dried oregano
• ✓5 fresh basil leaves
• ✓1 tbsp olive oil, for cooking
• ✓400g dried spaghetti

method

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1. 1

   Cook spaghetti according to packet instructions.

2. 2

   In a deep pot, heat olive oil over a medium heat. Add onion, garlic, chilli, carrot, celery and mushrooms to the pot and cook for 5-7 minutes or until veggies begin to soften.

3. 3

   Add dried lentils, tinned tomatoes and water (or vegetable stock) and season with salt, pepper and dried oregano. *Be generous with the salt and pepper here as it is a large pot :)

4. 4

   Leave to simmer for 30 minutes or until lentils are completely cooked. If it's looking like it needs more liquid, add 1/2 a cup at a time until lentils are fully cooked.

5. 5

   In the last few minutes, throw in the fresh basil and serve with pasta.