10-Min Lentil Ragù With Spaghetti

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps

Wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)

Now, let's get started!

Boil a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over the highest heat

Top, tail, peel and grate the carrot[s]

Trim, then chop the spring onions roughly (chop them in one bunch for speed!)

Once hot, add the chopped spring onions and grated carrot to the pan

Tear the chestnut mushrooms into the pan and cook for 3-4 min or until starting to brown

Meanwhile, add the quick cook spaghetti to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the quick cook spaghetti for 3-4 min or until cooked with a slight bite

Once done, drain the quick cook spaghetti and return it to the pot with a drizzle of olive oil

While the spaghetti is cooking, drain and rinse the lentils

Add the roasted garlic paste and dried oregano to the pan and cook for 30 secs

Crumble in 1/2 [1] Knorr vegetable stock cube

Add the tomato frito, tomato paste and drained lentils with 100ml [200ml] water and the Marmite and bring to the boil over a high heat

Once boiling, cook for 2-3 min or until the sauce has thickened

Season with a pinch of salt and a grind of black pepper – this is your lentil ragù