1 medium, finely chopped
2 medium, finely chopped
1 individual, stick, finely chopped
2 clove(s), crushed
200 g, red variety
Canned diced tomatoes
2 tsp, (buy 5 sprigs)
1 tsp, (buy 3 sprigs)
Fresh bay leaf
240 g, spaghetti variety
1½ tbs, hard variety, finely grated
1 x 3 second spray(s)
- Spray a large saucepan with oil and heat over medium heat. Cook onion, carrot and celery, stirring, for 8-10 minutes or until softened. Add garlic and tomato paste and cook, stirring, for 1 minute or until fragrant.
- Add lentils, tomatoes, stock, vegemite, thyme, rosemary and bay leaves and bring to the boil. Reduce heat and simmer, covered, for 1 hour or until sauce has thickened and lentils are tender. Remove and discard thyme, rosemary and bay leaves.
- Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet instructions. Drain. Add pasta to lentil mixture and toss to combine. Serve sprinkled with vegan cheese.