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Nutrition: per serving

  • kcal484
  • fat8g
  • saturates1g
  • carbs90g
  • sugars0g
  • fibre6g
  • protein19g
  • salt0.66g
    low
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Method

  • step 1

    Roughly chop, then whizz the veggies in a food processor until finely chopped.

  • step 2

    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.

  • step 3

    Cook the spaghetti according to packet instructions. Serve with the sauce and grated cheese.

Recipe from Good Food magazine, February 2003

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Comments, questions and tips (53)

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Overall rating

A star rating of 4.3 out of 5.68 ratings

peterinmalaga

A star rating of 4 out of 5.

Good basic recipe and it's easy to adapt by substituting what you already have in the fridge. I used quorn instead of lentils and added mushrooms and courgettes.

wendy Bartlett 2 avatar

wendy Bartlett 2

A star rating of 5 out of 5.

I gave it 4,but it's a five with tinkering, like others I added tomato puree, Worcestershire sauce and garlic, I used Italian herbs rather than that huge amount of oragano, and I also added the liquid slowly, to keep it fairly thick, not sure how much I added though, I also left out the cinnamon. It…

russmichaels

A star rating of 2 out of 5.

This recipe needs a lot of work, it is very bland. I suggest adding lots of garlic (if you like garlic), 3-4 tablespoons of tomato puree, a tablespoon of smoked paprika, 1 glass or more of red wine (depending on how much you like). Do not add 600ml of vegetable stock, instead gradually add water as…

musicteacherjohn

A star rating of 1 out of 5.

This is a bloody awful recipe, I recommend steering clear of this. It needs about half the amount of stock (otherwise you'll end up with a veggie soup) and the amount of oregano and cinnamon it says to add is way too much. Also what is cinnamon doing there to begin with? Very strange.

booskitchen

Sloppy. Needs nowhere near as much stock as stated and by the time I had finished tweaking the recipe in order to make it taste less like water it was unrecognisable from the original. Disappointing and not quick when you include the time it took to reduce the liquid content.

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