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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.