2 Tbsp extra virgin olive oil
1 large brown onion, finely chopped
1 large eggplant, finely chopped
1 large carrot, chopped
1 stick celery, chopped
2 cloves garlic, finely chopped
125 ml (½ cup) red wine
3 tsp Massel salt reduced chicken stock granules
750 ml (3 cups) boiling water
400 g can no-added-salt chopped tomatoes
2 Tbsp no-added-salt tomato paste
200 g (1 cup) French-style dried lentils, rinsed and drained
1 zucchini, chopped
300 g wholemeal spaghetti, broken in half (if you like) or gluten-free pasta
60 g parmesan, grated, to serve
1 bunch fresh flat-leaf parsley, to serve
Freshly ground black pepper, to serve
- Heat oil in a large saucepan over a medium heat. Add onion, eggplant, carrot, celery and garlic. Cook, stirring often, for 5 minutes. Add wine and cook, stirring, for 2 minutes.
- Add combined stock powder and water, tomato, tomato paste and lentils to pan. Cover and bring to the boil. Reduce heat to medium and simmer, partially covered, for 20 minutes. Add zucchini and simmer, uncovered, for a further 10 minutes or until lentils are tender and the mixture has thickened.
- Meanwhile, cook pasta in a large saucepan of boiling water, following pack instructions or until al dente. Drain well.
- Divide pasta between shallow serving bowls. Spoon over sauce and top with parmesan and parsley. Sprinkle with pepper and serve.