Lentil & Tomato Pasta

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Who says healthy eating’s expensive and time consuming!? This is a protein-packed, thick and hearty pasta sauce, made vegan using lentils in place of meat that’ll come together in just 15mins!

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SERVES 4
PREP TIME 5 MINUTES
COOKS TIME 15 MINUTES
DIFFICULTY EASY

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Ingredients

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4 portions pasta
1 red onion, small dice
2 garlic cloves, crushed
250g mushrooms, chopped
1 tsp smoked paprika
2 tins chopped tomatoes (800g)
1 tin cooked green lentils (drained weight 240g)
1 small bunch fresh basil, chopped (or 1 tsp dried basil)
Olive oil
Salt and pepper

To serve:
extra basil, chilli flakes

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Method

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1.
Heat some olive oil in a frying pan and add the onion and garlic, cook for 5 minutes and stirring often. Add in the mushrooms and cook these for 5 minutes.

2.
Add in the smoked paprika and salt and pepper. Stir well and pour in the tinned tomatoes, cooked lentils and basil. Bring to the boil and simmer for 5 minutes.

3.
Cook the pasta according to packet instructions and drain.

4.
Add the pasta to the tomato sauce and stir well. Serve in four bowls topped with fresh basil and chilli flakes.

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