Time: 45 minutes  Serves: 4  Difficulty: Easy

Ingredients

• 1 cup red lentils, rinsed and drained
• 400gm tin diced tomatoes
• 2 celery stalks, finely chopped
• 2 carrots, grated
• 1 brown onion, diced
• 2 garlic cloves, diced
• 2 tblsp tomato paste
• 2 cups vegetable stock
• 1 tblsp olive oil
• handful of any fresh herbs from the garden or 1 tspn mixed herbs

Method

1. Heat oil in large saucepan and add celery, carrot, onion and garlic.  Cook on medium for about 4 minutes or until softened.
2. Add the lentils and mix through.  Add stock, tomatoes, tomato paste and herbs.  Bring to the boil, then simmer for 20 minutes.  You may need to add a little water during cooking if the mixture becomes too thick.
3. In the meantime, boil the water for your spaghetti (or zucchini noodles) and cook until al dente.
4. Once sauce is cooked, season with salt and pepper.  Serve with the spaghetti.  Garnish with fresh parsley or parmesan cheese (or both!).