Veggie Spag Bol

Sauce

• 1 Onion
• 1 Carrot
• 1 stick Celery
• 1 Red pepper, deseeded
• 2 tbsp Olive oil
• 100g Red lentils
• 1 can Tomatoes (400g)
• 600ml Vegetable stock (1 pint)
• 2 tsp Dried oregano
• ½ tsp Ground cinnamon

To serve

• Spaghetti (or pasta of your choice)
• Parmesan, grated
• Salt
• Black pepper