Spicy Moroccan-Style Lentil & Olive Spaghetti

Boil half a kettle

Peel and finely dice your brown onion[s]

Chop your cherry tomatoes in half

Peel and finely chop (or grate) your garlic

Chop your black olives roughly

Add your pasta to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 7-9 min (10–12 min for wholewheat) or until cooked with a slight bite

Once done, drain the cooked pasta and reserve a cup of the starchy pasta water

Reboil a kettle

While the pasta is cooking, heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the diced onion and halved cherry tomatoes with a pinch of salt and cook for 4-5 min or until starting to soften

Once slightly softened, add the chopped garlic and ras el hanout and cook for a further 1 min or until fragrant

Meanwhile, dissolve your vegetable stock mix in 150ml [200ml] [250ml] boiled water

Drain and rinse your green lentils

Once fragrant, add the vegetable stock and chopped tomatoes to the pan with 1 tsp [1 1/2 tsp] [2 tsp] sugar and a pinch of salt and pepper

Cook for a further 3 min or until the sauce has started to thicken

Once slightly thickened, add the drained lentils and chopped olives and cook for a further 3-4 min or until the lentils have slightly softened

While the lentils are cooking, chop your basil finely, including the stalks

Wash your spinach, then pat it dry with kitchen paper

Add the spinach and drained pasta to the tomato sauce with a couple of splashes of starchy pasta water and stir continuously for 2-3 min or until the greens have wilted – this is your Moroccan-style spiced lentil & olive pasta