Vegan Recipes : Green Lentil Spaghetti

Serves 6

Ingredients

• 300 g Spaghetti
• 225 g Green Lentils (washed thoroughly)
• 250 g Chopped Onions
• 2 cloves Garlic (crushed)
• 150 g Red or Green Peppers (sliced)
• 100 g Mushrooms (sliced)
• 15 ml Oil
• 400 g Tomatoes (tinned)
• 2 tbsp / 30 ml Tomato Puree
• 500 ml Vegetable Stock
• 2 tbsp / 5-10 ml Basil
• 1 tbsp / 15 ml Fresh Chopped Parsley
• Salt and Pepper

Method

1. Fry onion, garlic, pepper and mushrooms in the oil for a few minutes.
2. Add lentils, tomatoes, tomato puree, vegetable stock, basil and pepper. Bring to the boil, cover on a low heat for 20-25 minutes until the lentils are cooked and the sauce has thickened.
3. Add the parsley.
4. Service with spaghetti (allowing 75g raw weight per person). This should be cooked in plenty of boiling salted water for recommended time.

Note: The sauce can be frozen in individual plastic containers then thawed and reheated.