Spaghetti Lentil Ragu

Method

1. Place a deep pan on a medium heat and drizzle in a tablespoon of olive oil. Once hot add the carrot and garlic to the pan and fry for 5 minutes.
2. Add the lentils to the pan along with the tins of chopped tomatoes, soy sauce, oregano, rosemary, capers, balsamic vinegar and pinches of salt and pepper. Then crumble in the 1/2 stock cube and pour in 400ml (13.5 fl.oz) of hot water. Bring the sauce to the boil, then lower the heat and simmer for 15-20 minutes or until the lentils are cooked. Add a splash more water if the sauce gets too dry.
3. Meanwhile cook the pasta as per the packet instructions. Then add the walnuts to a hot pan on a medium – high heat and toast them for a few minutes. Season with a pinch of salt and pepper, then remove the pan from the heat.
4. Serve the lentil ragu on top of the pasta, then top with the toasted walnuts and chopped parsley.