There’s some serious deep flavour in this recipe. It’s really hearty and that comes from the combination of the aromatics and herbs. The wine helps but the oregano and bay leaf are a particularly good combination when you’re trying to get that full flavour without using beef or pork.
First, prep your veg. Peel and finely chop the onion. Peel and dice the carrots into ½ cm pieces. Dice the celery into ½ cm pieces. Chop the garlic and finely the rosemary and thyme.
Heat the the olive oil in a large saucepan, over a low heat and add in the onion, carrot, celery and dried oregano along with a pinch of salt and splash of water, sweating for 10 minutes till really soft. Stir through the herbs. Continue to cook, over a low heat, for a further 15 minutes until the vegetables are completely soft.
Drain and rinse the green lentils. Add the lentils, the garlic and stir through and soften for a further minute before pouring in red wine.
Next, tip in the chopped tomatoes, tomato puree and sugar. Season well and bring the pot to a boil.
Meanwhile, bring a large pan of salted water to the boil and cook the spaghetti for 8-10 minutes until ‘al dente’ before draining.
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Loved this recipe - made enough to be able to freeze some portions for future dinners :-)
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