Mushroom and lentil ragu with spaghetti

Total Time
Love spag Bol? Try this tasty veggie version
  • Calorie controlled cooking spray
    4 spray(s)
  • Onion(s)
    1 large, finely chopped
  • Carrots, raw
    1 medium, finely diced
  • Celery, Raw
    1 stick(s), finely diced
  • Garlic
    3 clove(s), crushed
  • Rosemary, Fresh
    3 teaspoons
  • Mushrooms
    250 g, sliced
  • Merchant Gourmet Authentic Puy Lentils, dry
    200 g, rinsed
  • Tinned Tomatoes
    1 can(s), large
  • Vegetable stock cube(s)
    1 cube(s), to make 400ml
  • Tomato Purèe
    1 tablespoons, level
  • Bay leaf, dry
    2 leaf/leaves
  • Oregano, Dried
    2 teaspoons, level
  • Wholewheat Pasta, dry
    200 g
  1. Mist a large pan with cooking spray and put over a medium heat. Cook the onion, carrot and celery for 10 minutes or until softened and lightly golden.
  2. Stir in the garlic and rosemary and cook for a further minute, then add the mushrooms and cook for 3 minutes, until softened.
  3. Add the Puy lentils, tomatoes, stock, tomato purée, bay leaves and oregano, then season to taste. Bring to a simmer and cook with the lid on for 30 minutes, until the lentils are tender and the sauce has thickened.
  4. Meanwhile, cook the spaghetti to pack instructions.
  5. Divide the spaghetti between plates and spoon over the ragù to serve.

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