Ingredients
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2 tablespoons olive oil
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1 onion, finely chopped
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1 carrot, finely chopped
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2 sticks celery, finely chopped
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2 garlic cloves, crushed
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2 teaspoons ground cumin
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1 tablespoon tomato paste
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800g canned chopped tomatoes
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410g can brown lentils
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300g spaghetti
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100g feta, crumbled
Method
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1Heat the olive oil in a saucepan over medium heat. Add the onion, carrot and celery and cook, stirring, over low heat for 5 minutes until softened.
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2Add the garlic, cumin, tomato paste, tomatoes and 1/2 cup water. Bring to the boil and season with salt and black pepper. Turn the heat to low, simmer for 10 minutes, add the lentils and cook for a further 5 minutes.
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3Meanwhile, cook the spaghetti in boiling, salted water according to packet instructions. Drain and toss with sauce.
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4Divide between serving bowls and sprinkle with feta.
Source: taste.com.au
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