Ingredients

  • 285g/10 oz green lentils
  • 1.15 litres/2 pints light vegetable stock
  • 285g/10oz sliced onion
  • 680g/1.5 lb cubed courgette
  • 680g/1.5 lb chopped tomatoes
  • 4 tbsp rapeseed or other vegetable oil
  • 5 crushed garlic cloves
  • 2 tsp dried rosemary
  • 565g/1.25 lb spaghetti (preferably brown)

        Method

        1. Boil lentils with vegetable stock until they are just cooked: about 30 minutes. If extra water is required add just enough to cover lentils. Once cooked drain off any excess water.
        2. Meanwhile place onion, courgette, tomatoes, rosemary, vegetable oil and garlic in an ovenproof dish. Mix well and bake in pre-heated oven at 220ºC/425ºF/ gas mark 7 for 20 minutes. Turn halfway through with a spatula.
        3. Mix the roasted vegetables in with the lentils and cook gently for 5–10 minutes.
        4. Serve over cooked spaghetti.

        Recipe details

        Serves: 10

        Prep time: 0 hr

        30 mins

        Cook time: 1 hr

        00 mins

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