Put a large pan of salted water on to boil. Fill and boil your kettle. Snip the sun dried tomatoes with scissors, or finely slice them, and pop them in a heatproof jug. Pour in 150ml boiling water. Set aside to soak for 10 mins.

While the sun dried tomatoes soak, peel and finely chop the onion. Trim the celery stick and carrot, then finely chop them (no need to peel the carrot unless you prefer to).

Warm a deep frying pan or medium pan on a medium heat for 1 min, then add 1 tbsp olive oil and the chopped veg. Season with a pinch of salt and pepper and cook, stirring often, for 5 mins till the veg start to soften.

While the veg fry, peel and crush or finely grate the garlic. Stir the garlic into the veg with 1 tsp dried oregano. Cook and stir for 2 mins. Tip in the lentils and the liquid from their tin, then pour in the sun dried tomatoes with their soaking liquid. Tip in the chopped tomatoes. Give the pan a good stir and bring to the boil. When boiling, turn the heat down and simmer for 15 mins, stirring every so often, till the sauce has started to thicken.

When the sauce has 10 mins cooking time left, check the pan of water. It should be boiling, so add the spaghetti and simmer for 8-10 mins till it’s cooked but still has a little bite to it.

Taste the lentil bolognese sauce, and add a little more salt or pepper if you think it needs it. Drain the pasta and toss it with the sauce, then heap the spag bol onto 2 warm plates. Garnish with the pine nuts and serve.