Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 2 sticks celery, finely chopped
  • 2 garlic cloves, crushed
  • 2 teaspoons ground cumin
  • 1 tablespoon tomato paste
  • 800g canned chopped tomatoes
  • 410g can brown lentils
  • 300g spaghetti
  • 100g feta, crumbled

Instruction

  • Heat the olive oil in a saucepan over medium heat. Add the onion, carrot and celery and cook, stirring, over low heat for 5 minutes until softened.
  • Add the garlic, cumin, tomato paste, tomatoes and 1/2 cup water. Bring to the boil and season with salt and black pepper. Turn the heat to low, simmer for 10 minutes, add the lentils and cook for a further 5 minutes.
  • Meanwhile, cook the spaghetti in boiling, salted water according to packet instructions. Drain and toss with sauce.
  • Divide between serving bowls and sprinkle with feta.