2. Heat a large frypan over medium heat with 2 tbsp oil. Dice celery, carrot and onion and add to pan as you go. Stir in 1 tsp fennel seeds and 1 tsp oregano. Cook for 5-6 minutes until softened.
3. Slice mushrooms and add to pan with lentils. Pour in tomato sugo and 1 jar water. Cover and simmer for 15 minutes until lentils are cooked through.
4. Toss the pasta into the lentil sauce. Add olive oil or water to loosen if needed. Season to taste with salt and pepper.
5. Divide pasta among bowls. Garnish with torn basil leaves.
If you would like to stretch the dish out you can add a grated zucchini to the sauce or roast vegetables to the side.
Protein upsize add-on option - Antipasto mix Serve alongside pasta or use as a topping.
CELERY, 2 sticks
BROWN ONION, 1/2 *
RED LENTILS, 1 packet (150g)
TOMATO SUGO, 1 jar (350g)
BASIL, 1 packet
FROM YOUR PANTRY
olive oil + oil (for cooking), salt, pepper, fennel seeds, dried oregano