Lentil ragu

Struggle to get your five-a-day? This superhealthy ragù will get you four steps closer and can be frozen for extra convenience.

Ingredients

Instructions

1. Heat the oil in a large saucepan and add the onions, carrots, celery and garlic. Cook gently for
   15-20 mins until everything is softened. Stir in the lentils, chopped tomatoes, tomato purée, herbs and stock. Bring to a simmer, then cook for
   40-50 mins until the lentils are tender and saucy – splash in water if you need. Season.
2. If eating straight away, keep on a low heat while you cook the spaghetti, following pack instructions. Drain well, divide between pasta bowls or plates, spoon sauce over the top and grate over some cheese. Alternatively, cool the sauce and chill for up to 3 days.

Nutrition