Lentil spaghetti ... another version

There are many versions of lentil spaghetti;  this one is made with semi-dried tomatoes which gives it a depth of flavour without adding tomato puree.  It is also made with "Tuscan Seasoning" from my deli stall on Todmorden market - which adds a bit of chilli kick.

Everything for this recipe can be sourced, if you are local, from Todmorden market - you would have to cross the road to the off licence to pick up a bottle of red - but otherwise all available from the market - the vegetable stall outside, the Crumbly Cheese and The Mediterranean Pantry inside.  (But you will probably have some stuff in your cupboards anyway).

Olive oil
Onion
Celery
Carrot
Tuscan seasoning
Mushrooms
Red lentils
Red wine
Sun-dried/semi-dried tomatoes
Fresh tomatoes
Water
Grainy mustard
Black pepper

Spaghetti (Gluten free here, but does not have to be)

Parmesan

1.  Sweat chopped onion, celery and carrot in olive oil.
2.  Add a tsp or so of Tuscan seasoning (herbs, garlic and chilli)
3.  Stir around, then add chopped mushrooms.
4.  Stir around again, then add a handful of red lentils.
5.  Chuck in a glass of red wine, and a glass of water - simmer.
6.  Whizz the semi-dried and fresh tomatoes with a stick blender (or equivalent)
7.  After the lentils have been in for 10 minutes add tomatoes.  Add water/stock when the mix starts to look a bit dry ... altogether simmer for about 40 minutes.
8.  Taste and stir in mustard and ground black pepper to taste.
9.  Cook the spaghetti according to packet instructions - ours was GF - and took 7 minutes boiling (packet said 8 ... so, as usual, checked before to make sure it was al dente).
10.  Serve, with or without parmesan shavings. (vegan if you don't!)

YUM!