- 1 onion
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 carrot
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 stick of celery
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 1 red pepper
Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 100g red lentils
The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…
- 400g can tomatoes
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 600ml vegetable stock
- 2 tsp dried oregano
Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
- ½ tsp ground cinnamon
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- 350g spaghetti
- freshly grated vegetarian parmesan-style cheese, to serve
Roughly chop, then whizz the veggies in a food processor until finely chopped.
Heat the oil in a large saucepan and fry the veggies for about 8 minutes until soft. Stir in the lentils, tomatoes, stock, oregano and cinnamon. Bring to the boil, reduce the heat, cover and simmer for 20 minutes. Season then simmer for a further 5 minutes.
Cook the spaghetti according to packet instructions. Serve with the sauce and grated cheese.