Ingredients Olive oil - 1 tbsp Onion - 1, chopped Garlic - 2 cloves, finely chopped Carrot - 1, peeled and thinly sliced Celery - 1 stick, thinly sliced Chopped tomatoes - two 400 g cans Green lentils - 1 cup Tomato puree - 2 tbsp dissolved in 1 cup of hot water Tagliatelle - 500 g
Methods 1) Heat the oil in a frying pan and when hot add the onion, garlic, carrot and celery. Cook for around 10 minutes until the vegetables have softened. 2) Transfer the vegetables to a slow cooker and add the tomatoes, lentils, tomato puree and season. Stir well. Cook on low for 6 hours. 3) When ready to serve, cook the pasta in a pan of boiling water for a few minutes, drain and toss with the sauce. Serves 4.