Spaghetti Lentil Ragu

A really simple and wholesome pasta, which is packed with protein and flavour.

Ingredients

-1 people+

Metric

Method

1. 1

   Place a deep pan on a medium heat and drizzle in a tablespoon of olive oil. Once hot add the carrot and garlic to the pan and fry for 5 minutes.

   
2. 2

   Add the lentils to the pan along with the tins of chopped tomatoes, soy sauce, oregano, rosemary, capers, balsamic vinegar and pinches of salt and pepper. Then crumble in the 1/2 stock cube and pour in 400ml (13.5 fl.oz) of hot water. Bring the sauce to the boil, then lower the heat and simmer for 15-20 minutes or until the lentils are cooked. Add a splash more water if the sauce gets too dry.

   
3. 3

   Meanwhile cook the pasta as per the packet instructions. Then add the walnuts to a hot pan on a medium – high heat and toast them for a few minutes. Season with a pinch of salt and pepper, then remove the pan from the heat.

   
4. 4

   Serve the lentil ragu on top of the pasta, then top with the toasted walnuts and chopped parsley.