2tspdried basil or oregano(or handful of chopped fresh)
salt and pepperto taste
Heat oil in a large saucepan and gently sauté the onions, garlic and celery until softened, stirring frequently.
Add the other vegetables and cook over a gentle heat until they start to soften (around 3- 5 mins).
Add the tomatoes, stock, herbs, yeast extract, Worcester sauce, tomato puree and nutritional yeast (if using).
Stir and then cover and bring to the boil. Reduce the heat and simmer for around 15 mins until the sauce has thickened and the vegetables are cooked, adding a little more water if it looks too dry. Meanwhile, cook the spaghetti according to the packet instructions.
Using a hand blender, blend the sauce in the pan until it is fairly smooth (you can leave this step out if you prefer a chunky veg sauce).
Stir in the lentils and heat through. Season with salt and pepper to taste.
Drain the spaghetti and server with the sauce, sprinkled with your favourite vegan cheese if liked. Enjoy!