Heat the olive oil in a large saucepan or oven proof casserole dish over a medium heat and fry the onion for 5 minutes until soft
Add the garlic, mushrooms and oregano and fry for a further 3 minutes
Add the passata and lentils and stir together
Add the hot vegetable stock, worcestshire sauce, most of the fresh basil, stir and season with salt and pepper. Reduce the heat and simmer over a low heat for 30 minutes, stirring occasionally. Alternatively, cook in the over at 180°C/360°F/gas mark 4 for 30 minutes
15 minutes before eating, bring a large pan of lightly salted water to the boil and cook the spaghetti as per the packet instructions.
Drain the spaghetti and serve with the ragu spooned over the top and a sprinkling of the remaining basil and the parmesan cheese.
The nutritional values are estimates and are just for the ragu sauce.
Dried Red lentils are the easiest to use as they cook quickly. Green, brown or yellow lentils need to be simmered for around 35 - 45 minutes. If using these varieties you may need to add more stock due to the longer cooking time. Canned or tinned lentils are already cooked so will work well as an alternative.
Store in the fridge for 3-4 days and freeze it for up to 6 months.