Vegan Recipe – Green Lentil Spaghetti

This dish is perfect for a week night when you’re rushing around after work trying to get stuff done.

Cooking time: 20 mins.

Ingredients :

1 red onion (diced)

3 cloves of garlic

1 carrot

75g green lentils

1 tin chopped tomatoes

100g button/chestnut mushrooms (chopped up small)

3 tablespoons of soy sauce

1 tablespoon of maple syrup

Fresh coriander (handful)

Salt & black pepper to taste

1 tablespoon olive oil

Spaghetti (approx

Method:

  1. Add 400 ml of water to a pan and bring to the boil, add green lentils (rinse first) and cook until soft (15 mins usually- follow instructions on the packet)

2. Add your oil to the pan on a medium heat then add your chopped onion.

3. Cook for a few minutes then add garlic grate carrot into the pan.

4. Finely chop your mushroom and after a few more minutes add to the pan. Add a pinch of salt at this point for seasoning and to help release juices.

Mushroom juices flowing

5. Add soy sauce and maple syrup and stir in for 1 minute

6. Add in the cooked lentils and the tin of tomatoes and simmer for 10 mins

7. Bring a large pan of water to the boil and add your spaghetti, while the spaghetti is cooking finely chop a handful of coriander and add to your sauce. Lovely

Packed full of goodness

Top tip: if your sauce is looking a bit too thick, use a little bit of the spaghetti water to loosen it up a bit.

8. When the spaghetti is cooked, drain and add it to the sauce and stir until the sauce and pasta have formed and unbreakable bond in the pan. Serve and enjoy!

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