Whip up a superhealthy vegetable spag bol for an easy meal
Total time45 mins
Serves 4
1 onion1 carrot1 stick of celery1 red pepper2 tbsp olive oil100g red lentils400g can tomatoes600ml vegetable stock2 tsp dried oregano½ tsp ground cinnamon350g spaghettifreshly grated vegetarian parmesan-style cheese, to serve
STEP 1Roughly chop, then whizz the veggies in a food processor until finely chopped.STEP 2Heat 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 3Cook the spaghetti according to packet instructions. Serve with the sauce and grated cheese.
