Spaghetti with roast vegetables and lentils

10oz/285g green lentils
2 pints/1.15L light vegetable stock
10oz/285g onion, sliced
1lb8oz/680g courgette, cubed
1lb8oz/680g tomatoes, chopped
4 tbsp rapeseed or other vegetable oil
5garlic cloves, crushed
1lb4oz/565g spaghetti (preferably brown)

1. Boil lentils with vegetable stock until they are just cooked: about half an hour. If extra water is required add just enough to cover the lentils. Once cooked drain off any excess water.
2. Meanwhile place onion, courgette, tomatoes, rosemary, vegetable oil and garlic in an ovenproof dish. Mix well and bake in pre-heated oven at 220C/425F/gas mark 7 for 20 minutes. Turn halfway through with a spatula.
3. Mix the roasted vegetables in with the lentils and cook gently for 5-10 minutes. Serve over cooked spaghetti.

Contains gluten and wheat

Typical values per serving
Protein 17.2g, Fat 8.7g, Carbohydrate 59g, Energy 360 kcal, Fibre 9.7g, Saturated fat 0.1g, Calcium 69.5 mg, Iron 6.3 mg

Recipe serves 10 people

Code
oz = ounce
lb = pound
g = gram
kg = kilogram
tsp = teaspoon
dssp = dessert spoon
tbsp = table spoon
fl oz = fluid ounce
ml = millilitre
L = litre