Mushroom & lentil ragu with spaghetti
- 1 onion, chopped
- 2 tbsp sunflower oil
- 1 clove garlic, crushed
- 500g mushrooms, chopped
- 390g carton Italian chopped tomatoes
- 1 tsp dried oregano
- 2 tbsp tomato ketchup
- 2 x 215g cans green lentils, drained and rinsed
- 300g spaghetti
- 50g Cheddar, grated
In a pan, cook the onion in the oil for 4 minutes until soft. Add the garlic and cook for 1 minute. Stir in the mushrooms and cook, covered, for 10 minutes, stirring occasionally.
Add the tomatoes, herbs and ketchup, and heat until simmering. Simmer, covered, for 10 minutes, stirring often. Add the lentils and simmer for another 10 minutes.
Meanwhile, cook the spaghetti according to the packet instructions. Drain. Serve in bowls with the ragu and Cheddar on top.