hmmm… this is ok, but this is better!
1 stick of celery
1 red pepper
2 tbsp olive oil
100g red lentils
400g can tomatoes
600ml vegetable stock
2 tsp dried oregano
½ tsp ground cinnamon
freshly grated vegetarian parmesan-style cheese , to serve
Roughly chop, then whizz the veggies in a food processor until finely chopped.
Heat the oil in a large saucepan and fry the veggies for about 8 minutes until soft. Stir in the lentils, tomatoes, stock, oregano and cinnamon. Bring to the boil, reduce the heat, cover and simmer for 20 minutes. Season then simmer for a further 5 minutes.
Cook the spaghetti according to packet instructions. Serve with the sauce and grated cheese.