Quick ‘n’ Easy Spag Bol

Ingredients

• 400 g spaghetti (or any other preferred pasta) 
• 1 tablespoons olive oil 
• 1 large onion, finely chopped 
• 1 carrot, finely chopped 
• 1 stick celery, finely chopped 
• 2-3 cloves garlic, crushed 
• 350 g chestnut mushrooms, roughly chopped 
• 1 tin (approx. 390 g) tinned lentils, drained 
• 1 tablespoon dried Italian-style herbs 
• 1 tablespoon yeast extract (e.g. Marmite or Vegemite) 
• 500 g tomato passata  
• 100 ml water 
• fresh basil leaves, to serve 

Method

Fill a large pan with water and cook the spaghetti as per the packet instructions.  

 Heat the olive oil in a large frying pan over a medium heat. Add the onion, carrot and celery and cook for 5–7 minutes, until softened. 

 Add the garlic and mushrooms to the pan and cook for another 5 minutes, stirring occasionally. 

 Drain and rinse the lentils, then add them to the pan along with the herbs, yeast extract and passata. Add some water to loosen the sauce if needed. Stir well and bring to a gentle simmer. 

Cook for 10–15 minutes with the lid on, stirring occasionally, until the sauce has thickened and the flavours come together. Season to taste, top with basil leaves and serve with spaghetti, salad and garlic bread.