Ingreadient

• 225g/8oz dried brown lentils
• 2 onions, finely chopped
• 1 tbsp olive oil, plus a tsp extra for greasing
• 4 garlic cloves, crushed
• 100g/3½oz baby spinach
• 4 tbsp pesto
• 1 lemon, zest only
• 50g/1¾oz pine nuts, toasted (alternatively use finely chopped almonds or, for a nut-free alternative, the same quantity of whole oats)
• 1 large free-range egg
• 50g/1¾oz fresh breadcrumbs (wholemeal or white)
• 300g/10½oz dried spaghetti
• 2 x 400g tins chopped tomatoes
• 2 tbsp tomato purée
• 1 tsp red wine vinegar
• 1 tbsp granulated or caster sugar
• few basil leaves, plus extra to serve
• salt and freshly ground black pepper