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Ingredients
Method
- 2 tbsp olive oil
- 2 chopped red onions
- 300g diced carrots
- 3 crushed garlic cloves
- 225g red lentils
- 400g tin of chopped tomatoes
- 1 litre veg stock
- 20g basil leaves
- 50g spinach leaves, chopped
- Wholewheat spaghetti, cooked to serve
- Fry the onions and carrots in the oil for 15 mins to soften, then add the garlic and cook for a minute more. Stir in the lentils, stock and tomatoes, and simmer for 15-20 min, or until the lentils are tender. Chop the basil leaves and stir through the ragu with the spinach. Season liberally, then serve over spaghetti with extra basil to garnish.
30 mins
4 serving
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