Ingredients
1 white onion, finely chopped
1 red onion, finely chopped
1 stick celery, finely chopped
4 carrots, peeled and chopped
8 cloves garlic, minced
6 oz tin tomato purée
Two 400g tins chopped tomato
400g tomato passata
2 tbsp dried basil
1 tbsp dried oregano
2 cups red lentils, rinsed
2 cups water
Method
Fry onions, celery and carrot in olive oil for about 10 minutes until softened.
Add garlic and tomato purée, stir in and cook for 1 minute.
Add passata, tinned tomatoes and herbs, and season to taste. Stir well.
Stir in the lentils and water.
Simmer for 20-30 mins until lentils have softened.
Serve with spaghetti.
