Wholemeal spaghetti with tomato & lentil ragu

Ingredients

For 4 portions. Tick items as you go — nothing is changed for anyone else.

• 320 g wholemeal spaghetti
• 1 can green lentils, drained and rinsed
• 800 g chopped tomatoes
• 1 whole onion, diced
• 1 whole carrot, diced
• 2 whole celery stick, diced
• 2 cloves garlic, crushed
• 1 tbsp olive oil
• 1 tsp dried mixed herbs

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Heat the oil in a pan and fry the onion, carrot and celery for 6–8 minutes until softened.
2. 2Step 2. Add the garlic and cook for 1 minute more.
3. 3Step 3. Stir in the chopped tomatoes, lentils and mixed herbs and bring to a simmer.
4. 4Step 4. Simmer gently for 20–25 minutes, stirring occasionally, until thickened.
5. 5Step 5. Meanwhile, cook the spaghetti in a large pan of boiling water according to the packet instructions.
6. 6Step 6. Drain the spaghetti and serve topped with the piping hot ragu.

Allergens for your selection

• Contains: Cereals containing gluten
• Contains: Celery

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.