Instructions: Pre heat the oven to 180 C/350 F/gas mark 4.

Blanch the vegetable ribbons for 1 minute seperately. Place lentils in cold water, bring to the boil, reduce heat and cook until tender, reserve any cooking liquid.

Place the tomatoes, garlic and half of the chili in a small roasting pan and roast in oven for 45-60 minutes, until tomatoes are well cooked and slightly charred, transfer to a blender and blitz to a fine puree, place to one side.

Heat the oil in a pan, add the onion, garlic and remaining chili. Add the herbs and cooked lentils, stir in the tomato puree and roasted tomato puree. Stir in the reserved cooking liquid, bring to the boil and simmer until the sauce is fairly thick and chunky. Season to taste.

Cook the spaghetti in boiling water (to which has been added a little oil to prevent the pasta from sticking) until al dente.

Drain well, heat the butter, add the pasta and blanched vegetable ribbons, season with salt, pepper and nutmeg. Pour over the lentil sauce and serve.

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