1. Heat the oil in a large saucepan over medium heat. Add the onion, celery, carrot and garlic, and cook, stirring, for 4 minutes or until the vegetables soften.
  2. Stir in the lentils, tomato, stock and tomato paste. Season with salt and pepper. Increase heat to medium-high and bring to the boil. Reduce heat to medium. Simmer, partially covered, for 20 minutes or until the mixture thickens.
  3. Meanwhile, cook the pasta in a large saucepan according to packet directions or until al dente. Drain and return to the pan.
  4. Add sauce to pasta. Combine. Serve.

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