GREEN LENTIL TOMATO SAUCE & SPAGHETTI

A great favourite with young folk.

1. 1

   1. Measure and check GREEN LENTILS for small stones. SOAK in cold water for 2 hours. Rinse, cover with WATER, add BAY LEAF and a drop of OLIVE OIL. Bring to the boil and simmer gently for 15-20 minutes.
   2. Peel and chop ONIONS and GARLIC.
   3. Wash GINGER and cut into thin strips.
   4. Scrub and check CARROTS and cut into CUBES.
   5. Wash CELERY and cut into slices.
   6. Open can of TOMATOES.
   7. Heat OLIVE OIL in largepan. Add ONIONS and saute for a couple of minutes. Add GARLIC, GINGER, PAPRIKA, and BASIL. Stir fry for a further minute.
   8. Add CARROTS and CELERY, cook gently with lid on. Add a little WATER to moisten.
   9. When the CARROTS are just about tender, stir in the TOMATOES, STOCK CUBE, PUREE and KETCHUP. Stir well and simmer gently for 5 minutes then add the cooked GREEN LENTILS.
   10. Mix well together. Season with SEA SALT and freshly ground BLACK PEPPER.
   11. Meanwhile cook the SPAGHETTI. Boil kettle and fill big pot with the hot water. When boiling, add SALT and some OLIVE OIL, then SPAGHETTI (breaking it in half makes it easier to cook and eat). Let boil with lid off. Test after 12 minutes. Remove from heat and add cold water before draining through colander. Return to pan adding OLIVE OIL or VEGETABLE MARGARINE to spaghetti.
   12. Serve SPAGHETTI with the GREEN LENTIL TOMATO SAUCE. Accompany with seasonal green vegetable eg brocolli, cabbage or spinach.