Photo of Spaghetti with lentil ragu & feta by WW

Spaghetti with lentil ragu & feta

2 - 10
PersonalPoints™ per serving
Total Time
1 hr 5 min
15 min
50 min


Olive Oil

1 tablespoons


1 large, finely chopped

Celery, Raw

2 stick(s), finely chopped

Carrots, raw

2 medium, finely chopped

Red pepper(s)

3 medium, deseeded and diced


2 clove(s), crushed

Thyme, Dried

1 tablespoons, level

Ground Cinnamon

1 teaspoons, level

Chilli flakes

½ teaspoons, level

Roasted Red Peppers in brine, drained

160 g, drained weight

Tinned Tomatoes

1 can(s), large, chopped

Split Red Lentils, dry

250 g

Tomato Purèe

2 tablespoons, level

Vegetable stock cube(s)

1 cube(s), to make 600ml stock

Wholewheat Pasta, dry

325 g, spaghetti

Light Feta Cheese

60 g, crumbled


  1. Heat the oil in a large pan over a low heat and cook the onion, celery, carrots and fresh peppers for 15-20 minutes, or until the vegetables have softened, adding a splash of water if the vegetables start to stick to the pan. Add the garlic and cook for 1 minute, then stir in the thyme, cinnamon and chilli flakes and cook for a further minute.
  2. Put the roasted peppers and tinned tomatoes in a tall jug and blitz with a stick blender (or use a food processor). Add the tomato mixture to the pan along with the lentils, tomato purée and stock. Simmer over a low heat for 20-25 minutes, adding a splash of water if needed, until the lentils are tender. Season to taste.
  3. Meanwhile, bring a large pan of water to the boil and cook the spaghetti to pack instructions until al dente. Drain well, then return the spaghetti to the pan and stir through one-quarter of the lentil sauce. Divide between plates or bowls, spoon over the remaining ragù, then season to taste and serve topped with the crumbled feta.