Lentil ragu

• 1 onion, finely chopped
• 2 carrots, finely chopped
• celery finely chopped
• 2 garlic cloves, crushed
• 250g bag dried red lentils
• 400g cans chopped tomatoes
• 1 tbsp tomato purée
• 1 tsp each dried oregano and thyme
• 1 bay leaf
• 500ml vegetable stock
• 250g spaghetti, plus Parmesan or vegetarian cheese, grated, to serve

1. Heat the oil in a large saucepan and add the onions, carrots, celery and garlic. Cook gently for 15-20 mins until everything is softened.
2. Stir in the lentils, chopped tomatoes, tomato purée, herbs and stock. Bring to a simmer, then cook for 40-50 mins until the lentils are tender and saucy – splash in water if you need. Season.
3. Serve with spaghetti or linguine and cheese.