NO MEAT? NO PROBLEM

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, crushed
• 2 tablespoons coarsely chopped fresh basil
• 1 teaspoon dried oregano leaves
• 400g canned diced tomatoes
• 400g jar tomato passata
• 400g canned brown lentils, drained, rinsed
• 400g spaghetti
• ⅓ cup finely grated parmesean
• 2 tablespoons small basil leaves, extra

1 Heat oil in a large deep frying pan over medium heat; cook onion, stirring, for 5 minutes or until golden. Stir in garlic, herbs, diced tomatoes and passata; cook for 5 minutes. Add lentils, then bring to the boil; cook, covered, for 4 minutes or until sauce thickens. Season to taste.

2 Cook spaghetti in a large saucepan of salted boiling water, following packet directions, until tender; drain. Return pasta to pan.

3 Divide spaghetti and lentil bolognese among plates or bowls; season to taste. Serve topped with parmesean and extra basil leaves.

Energy 608kcal, 2546kj