• Boil a large pot of salted water for the linguine. 
• When boiling, add the linguine and bring back to the boil.
• Cook until softened, 12 mins.
• Once cooked, drain in a colander and pop back in the pot, off the heat.
• Drizzle with oil and stir through to prevent sticking.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Meanwhile, trim the carrot then coarsely grate (no need to peel).
• Drain and rinse the lentils.
• Roughly chop the parsley (stalks and all).

• Place a large pan over medium-high heat with a drizzle of oil.
• Add the carrot and half the Italian herbs (double for 4p). Cook, stirring, 4-5 mins.
• Add 50ml water (double for 4p), muscat, chopped tomatoes, Worcester sauce, lentils and half the parsley.
• Season with salt, pepper and 1 tsp sugar (double for 4p). Cover and simmer until lentils are tender, 12-15 mins.
• Stir in a knob of butter and half the cheese. Cook for 2-3 mins.

• Loosen the sauce with a splash of water if necessary. Season to taste with salt and pepper.
• Once the sauce is your desired consistency, add the pasta and toss to coat.
• Dish up hearty helpings of lentil ragu linguine.
• Garnish with remaining cheese and remaining parsley.