The amounts in this recipe provide 4 average portions. If required, the ingredients can be doubled to serve more or to freeze. If using organic lentils, it is better to soak them overnight as they take longer to cook and this also aids digestion.

Ingredients
1 clove of garlic chopped
1 red pepper deseeded and chopped
2 sticks of celery chopped
3oz/75g mushrooms chopped
1 small courgette diced
1 tablespoon oil
Salt and black pepper
Mixed dried herbs
1 tablespoon of tomato puree
4oz/100g brown lentils (Dry Weight)
½ pint/300ml vegetable stock (made with a cube)
200 grams of tinned tomatoes (small tin)

Method
Heat the oil in a saucepan, add the garlic, onion and celery and stir well. Cook for 2 minutes.

Add the rest of the vegetables, the stock, tinned tomatoes and their juice and the puree. Season with salt and pepper. Stir well, add the lentils and about 2 teaspoons of mixed dried herbs. The amount of herbs is purely a matter of taste and it can be more or less.

Bring to the boil and then simmer until the lentils are soft, probably 45 minutes to 1 hour. Occasionally check for drying out. Cook spaghetti in the normal way, serve with grated vegetarian parmesan or any favourite cheese.

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