Lentil & Walnut Bolognese

• 80 g spaghetti
• 60 g brown lentils, rinsed
• 25 g walnuts, finely chopped
• 200 g chopped tomatoes
• 0.5 carrot and 1 onion, finely diced
• 0.5 tsp dried oregano

Directions

1. 1Toast the walnuts in a dry pan over medium heat for 3 minutes, until they smell nutty, then set aside.
2. 2Soften the carrot and onion in 1 tbsp olive oil over medium heat for 8 minutes, then add the oregano and cook 1 minute.
3. 3Add the lentils, tomatoes and 300 ml water and simmer over low heat for 25 minutes, until the lentils are tender and the sauce thick. Stir in the walnuts.
4. 4Cook the spaghetti for 9 minutes in salted boiling water, drain and toss through the ragù before serving.