Ingredients
- 375 grams dried spaghetti
- 1 tablespoon olive oil
- 1 onion, large and finely chopped
- 2 cloves garlic, minced
- 1 carrot, peeled and finely chopped
- 2 celery stalks, finely chopped
- 400 grams can brown lentils, drained and rinsed
- 500 gram tomato and herb pasta sauce, chunky style
- 1/2 cup parsley, fresh and chopped
- Salt, to taste
- Pepper, to taste
- Parmesan, finely grated to serve
How to Make
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Step 1: Cook pasta in a stockpot of boiling, salted water until tender and then drain and cover to keep warm.
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Step 2: Heat oil in the same stockpot over a medium heat and add onion, garlic, carrot and celery and cook, stirring occasionally for about 5 minutes, or until soft.
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Step 3: Add lentils, sauce and 1/2 cup water and stir until combined and then bring to boil, then cover with lid and cook, stirring occasionally for about 10 mins, or until slightly thickened.
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Step 4: Return pasta to the stockpot with the parsley and season with salt and pepper and toss to combine. (personally I would put the pasta into the frypan with the sauce and toss to combine)
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Step 5: Serve with parmesan
We hope you enjoy this recipe!
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