Lentil and Walnut Spaghetti Bolognese

Ingredients

• 400gdried spaghetti
• 2 tins (400g each)brown lentils, drained and rinsed
• 100gwalnuts, finely chopped
• 1 mediumbrown onion, diced
• 3garlic cloves, minced
• 700mlmarinara or tomato passata sauce
• 2 tspdried oregano
• 2 tbspolive oil

Method

1. 1Cook spaghetti in boiling salted water according to packet instructions until al dente.
2. 2Heat olive oil in a large pan over medium heat and sauté the onion and garlic for 5 minutes until soft.
3. 3Add the chopped walnuts and toast for 2 minutes, then stir in the lentils and oregano.
4. 4Pour in the tomato sauce and simmer gently for 10 minutes to allow the flavours to meld.
5. 5Toss the cooked pasta through the sauce, adding a splash of pasta water if needed to loosen.