Spaghetti Lentil Ragu

1: Place a deep pan on medium heat and drizzle in a tablespoon of olive oil. Once hot, add the diced carrot and garlic to the pan and fry for 5 minutes.

2: Add the lentils, tins of chopped tomatoes, soy sauce, oregano, rosemary, capers, balsamic vinegar, and pinches of salt and pepper to the pan. Crumble in the 1/2 stock cube and pour in 400ml of hot water. Bring the sauce to a boil, then lower the heat and simmer for 15-20 minutes or until the lentils are cooked, adding a splash more water if the sauce gets too dry.

3: Meanwhile, cook the pasta as per packet instructions. Add the walnuts to a hot pan on medium-high heat and toast for a few minutes. Season with a pinch of salt and pepper, then remove the pan from the heat.

4: Serve the lentil ragu on top of the pasta, then top with toasted walnuts and chopped parsley.