4 tbsp readymade basil pesto
few basil leaves, plus extra to serve
4 garlic cloves, crushed
1 lemon, zest only
2 brown onions, finely chopped
100g/3½oz baby spinach
225g/8oz dried brown lentils
2 x 400g tins chopped tomatoes
300g/10½oz dried spaghetti
salt and freshly ground black pepper
50²µ/1¾´Ç³ú fresh breadcrumbs (wholemeal or white)
1 tbsp granulated or caster sugar
1 tbsp olive oil, plus a tsp extra for greasing
50²µ/1¾´Ç³ú pine nuts, toasted (alternatively use finely chopped almonds or, for a nut-free alternative, the same quantity of whole oats)
1 tsp red wine vinegar
2 tbsp tomato purée
1 large free-range egg