Ingredients
• 400g spaghetti or other long dried pasta
• 2 tbs olive oil
• 1 onion, finely chopped
• 1 celery stalk, finely chopped
• 3 garlic cloves, finely chopped
• 420g jar cherry tomato pasta sauce (see note)
• 250g punnet cherry tomatoes
• 400g can lentils, rinsed, drained
• 1/2 cup (40g) grated vegetarian hard cheese (or parmesan)
• Basil leaves, to serve
Method
1. Cook the pasta in a large saucepan of boiling salted water according to packet instructions.
2. Meanwhile, heat oil in a frypan over medium heat and cook onion, celery and garlic for 2 minutes or until softened. Add pasta sauce and 1/2 cup (125ml) water, then bring to a simmer. Add tomatoes and cook for 5 minutes or until softened. Add lentils, season and cook for a further 1 minute.
3. Drain pasta and toss with the sauce. Divide among bowls and serve with vegetarian hard cheese or parmesan and basil leaves.
