Whole-wheat spaghetti with tomato and lentil ragu

Ingredients

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

Amounts are converted from the metric original and rounded to measures you can use at home. Cups are US cups (240 ml) and oven temperatures include Fahrenheit.

• 320 g whole-wheat 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 steaming 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.