Spaghetti with lentil ragu & feta
7
Points®
Total time: 1 hr 5 min • Prep: 15 min • Cook: 50 min • Serves: 6 • Difficulty: Easy
Ingredients
Olive Oil
1 tablespoon(s)
Onion
1 large, finely chopped
Celery, Raw
2 stick(s), finely chopped
Carrots, raw
2 medium, finely chopped
Red pepper
3 medium, deseeded and diced
Garlic
2 clove(s), crushed
Thyme, Dried
1 tablespoon(s), level
Ground Cinnamon
1 teaspoon(s), level
Chilli flakes
½ teaspoon(s), 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 tablespoon(s), level
Vegetable stock cube
1 cube(s), to make 600ml stock
Wholewheat Pasta, dry
325 g, spaghetti
Light feta cheese
60 g, crumbled
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.