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Lentil ragu with spaghetti

By: Admin
Region: American
Dish:Vegetarian - Others
Servings: 4
Time to Prepare: 30 Mins


-2 tbsp olive oil
-2 red onions, finely chopped
-300g carrots, peeled and diced
-3 garlic cloves, crushed or grated
-225g red lentils
-400g tin chopped tomatoes
-1 vegetable stock pot, made up to 1ltr
-350g spaghetti
-20g fresh basil, leaves picked
-50g baby spinach leaves, roughly chopped


- Put the oil, onions and carrots in a large, deep frying pan and fry for 15 mins over a medium-low heat until softened but not coloured. Add the garlic and cook for 1 min more.

-Stir in the lentils, tomatoes and stock. Bring to the boil, then reduce the heat to low and simmer for 15-18 mins, stirring frequently to stop it sticking, until the lentils are just tender.

-Meanwhile, cook the spaghetti to pack instructions.

-Reserve the smaller basil leaves for serving; roughly chop the rest, then stir through the sauce with the spinach. Season to taste, then serve with the spaghetti, topped with the reserved basil leaves.


Super Healthy lentils can help people prevent or manage obesity and lose weight.

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