4
60 minutes

Ingredients

  • 200g of puy lentils
  • 500ml of vegetable stock, hot
  • 1 tbsp of vegetable oil
  • 1 onion
  • 2 garlic cloves
  • 1 celery stick
  • 1 carrot
  • 150g of button mushrooms, quartered
  • 1 tbsp of dried oregano
  • 2 bay leaves
  • 2 tbsp of tomato purée
  • 2 400g tins of chopped tomatoes
  • 200g of spaghetti
  • 2 tbsp of pesto, vegan

Method

1
Place the lentils in a small pan with the hot vegetable stock and place over a medium-high heat. Cook for 15 minutes
2
In the meantime, dice the onion, celery and carrot into 1cm cubes, and finely slice the garlic
3
Add a splash of vegetable oil to a saucepan and sweat the vegetables with a pinch of salt until soft but not coloured
4
Add the oregano and the tomato purée. Stir for a couple of minutes, then add the tinned tomatoes, mushrooms, bay leaves and the lentils (including any stock still left in the lentil pan)
5
Simmer for 30 minutes to allow the sauce to thicken
6
10 minutes before the sauce is due to be ready, cook the spaghetti in a pan of salted boiling water for 8–12 minutes or until al dente
7
Drain the pasta and stir through the vegan pesto
8
Serve up hot with the sauce