Tomato and lentil spaghetti

Serves: 4

Time to make: 40 mins

Ingredients

1 tablespoon olive oil
1 large brown onion, finely chopped
1 large carrot, finely chopped
2 stalks celery, finely chopped
2 cloves garlic, crushed
3 Swiss brown mushrooms, sliced
2x 400g cans reduced-salt chopped tomatoes
400g can no-added-salt brown lentils
Pinch salt and cracked black pepper to taste
250g wholemeal spaghetti
4 tablespoons grated parmesan
Handful of fresh herbs, eg, basil, parsley, to garnish (optional)

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Instructions

Stay Awake

1 Heat oil in a medium pot over a low heat. Add onion, carrot and celery. Cook, stirring occasionally, until soft and onion is transparent. Don’t rush this part, it should take 10-12 minutes.

2 Add garlic and mushrooms, increase temperature to medium and cook, stirring, for 2 minutes. Add canned tomatoes. Bring to the boil, then reduce temperature to low. Simmer for 30 minutes, stirring occasionally. Add a little water if it starts drying out.

3 Meanwhile, bring a large pot of water to the boil and cook spaghetti according to packet instructions. Drain.

4 Once pasta sauce is ready, add seasonings and lentils. Stir well for a couple of mins to heat through.

5 Divide spaghetti among serving plates and top with tomato and lentil sauce. Sprinkle over parmesan. Serve garnished with more cracked pepper and fresh herbs, if using.

HFG tip

If you like a bit of a kick you can add chopped fresh chilli or chilli flakes to the sauce.

Nutrition Info (per serve)

Calories 570cal

Kilojoules 2400kJ

Protein 29.5g

Total fat 12.5g

–Saturated fat 4.5g

Carbohydrates 75g

–Sugars 16g

Dietary fibre 18g

Sodium 295mg

Calcium 275mg

Iron 7mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.