Ingredients - Serves 4

¼lb red lentils
1 onion
2 cloves garlic
1 courgette
1 carrot
1 red pepper
¼lb sliced mushrooms
2 tablespoons tomato pureé
1 can tomatoes
Dash red grape juice
1 teaspoon basil
1 teaspoon oregano
2oz spaghetti
Salt & pepper
Fresh parsley
1½ pints vegetable stock

Method

• Chop the onion, crush the garlic and fry in olive oil until softened.
• Thinly slice the courgette, carrot and red pepper, add to the onion and cook on for a further 10 minutes.
• Slice the mushrooms, add to the pan along with the dried herbs and seasoning, fry until softened.
• Pureé the tomatoes and add to the pot along with the lentils, stock, tomato pureé and grape juice.
• Bring to the boil, reduce the heat and simmer for ½ an hour.
• Break the spaghetti into pieces and add to the pot, simmer for ¼ of an hour.
• Add the parsley, reseason and serve.

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