- 1 red onion
- 4 cloves of garlic
- 1 carrot
- 1 stick of celery
- 1 fresh green chilli
- A handful of cherry tomatoes
- 1 x 400g tin of cooked lentils
- 1 tablespoon olive oil
- Sea salt and freshly ground black pepper
- 1.2 litres vegetable stock
- 1 x 400g tin of chopped tomatoes
- 400g wholemeal spaghetti
- Juice of ½ a lemon
- 2 tablespoons tamari/soy sauce
- A decent bunch of fresh basil
- Nutritional yeast, to serve
- Peel and finely chop the onion and garlic. Grate the carrot, thinly slice the celery and chop the chilli into small pieces. Cut the cherry tomatoes in half. Drain and rinse the lentils.
- Put 1 tablespoon of oil into a large pot (big enough to take the spaghetti) over a high heat. Once the oil heats up, add the onion, garlic, carrot, celery, chilli and a good pinch of salt. Cook for 3 minutes, stirring regularly.
- Next, add all the rest of the ingredients except the basil and nutritional yeast (you may need to break the spaghetti to fit it into your pot). Bring to the boil, then reduce to a simmer and cook until the pasta is ready – wholemeal spaghetti normally takes about 9–11 minutes, depending on the brand. Remove the pot from the heat.
- Pluck the basil leaves from their stalks and set aside. Chop the stalks finely and add to the pot.
- Garnish with the basil leaves, sprinkle with the nutritional yeast and serve.
Nutritional yeast is a condiment that is very common in vegan circles – it has a cheesy taste without any of the saturated fat and is available in most health food stores.