Serves 4
Ingredients
- 150g dried lentils
- Water as needed
- 1 onion
- 3 garlic cloves
- 1 carrot
- 1 average sized courgette
- 1 stalk celery
- 1 red pepper
- 2 tbsp rapeseed oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp oregano
- 1 tsp paprika
- 4 tbsp tomato puree
- 1 can of chopped tomatoes
- 500ml veg stock
- 1 tbsp brown sugar
- 1 tbsp reduced salt soy sauce
- 320g wholewheat spaghetti
Method
- Rinse the lentils in water before placing them in a pan of water. Make sure there is a lot more water than lentils, as the lentils will double in size once cooked.
- Leave the lentils to simmer for 30 minutes until they are tender.
- While the lentils are cooking, finely chop the onion, garlic, carrot, courgette, celery and pepper.
- Heat the oil in a pan on a medium heat and sauté the vegetables until they are softened.
- Mix in the garlic powder, onion powder, oregano, paprika and tomato puree and sauté until combined.
- Stir in the chopped tomatoes, vegetable stock, sugar and soy sauce.
- Drain the cooked brown lentils and add them to the pan.
- Simmer for approximately 20 minutes until the sauce has reduced and the carrot and courgette are cooked.
- Meanwhile, prepare the spaghetti according to the instructions on the packet.
- Serve and enjoy!
Recipe created by dietitian Chantal Tomlinson
Photography by Hannah Hossack-Lodge (domesticgothess.com)