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Ingredients
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400g spaghetti
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2 tbs olive oil
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1 onion, finely chopped
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1 celery stalk, finely chopped
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3 garlic cloves, finely chopped
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420g jar cherry tomato pasta sauce (see note)
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250g punnet cherry tomatoes
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400g can lentils, rinsed, drained
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1/2 cup (40g) grated vegetarian hard cheese (or parmesan)
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Basil leaves, to serve
Method
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1Cook the pasta in a large saucepan of boiling salted water according to packet instructions.
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2Meanwhile, 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.
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3Drain pasta and toss with the sauce. Divide among bowls and serve with vegetarian hard cheese or parmesan and basil leaves.
Source: taste.com.au
