This quick-fix weeknight stunner will be on the table in 30 mins – and you can skip the parmesan for a vegetarian option.
1 tblsp olive oil
1 large onion, finely chopped
2 cloves garlic, crushed
1 carrot, peeled, finely chopped
2 stalks celery, finely chopped
400g can brown lentils, drained, rinsed
500g jar chunky tomato and herb pasta sauce
½ cup chopped fresh parsley
Salt and pepper, to taste
Finely grated parmesan, to serve
Cook pasta in a stockpot of boiling, salted water until tender. Drain. Cover to keep warm.
Heat oil in the same stockpot over a medium heat. Add onion, garlic, carrot and celery. Cook, stirring occasionally for about 5 minutes, or until soft.
Add lentils, sauce and ½ cup water. Stir until combined. Bring to boil, then cover with lid. Cook, stirring occasionally for about 10 mins, or until slightly thickened.
Return pasta to the stockpot with the parsley. Season with salt and pepper and toss to combine.
Serve with parmesan