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Green Lentil and Tomato Spaghetti Recipe

method

  1. Put the spaghetti in a large pan of boiling, salted water and simmer for 10 minutes. Drain and return to the pan.
  2. Meanwhile, heat the oil in a large frying pan and add the onions and garlic. Fry until the onions begin to brown.
  3. Add the mushrooms and fry for 1 minute.
  4. Add the tomatoes and fry for 1 minute.
  5. Add the rest of the ingredients, together with 1/2 mug (150ml) water, and bring to the boil. Season well with salt and pepper and simmer for 3 minutes.
  6. Mix in the cooked spaghetti and serve.

Ingredients

  • 400g spaghetti
  • 2 tablespoons olive oil
  • 1 red onion, chopped
  • 2 cloves garlic, chopped
  • 250g mushrooms, chopped
  • 400g cherry tomatoes, halved
  • 2 tablespoons freshly chopped basil
  • 400g tin green lentils, drained and rinsed
  • 6 sun-dried tomatoes, chopped
  • 2 tablespoons tomato purée
  • 1 veg stock cube

Key

Cost

£0.97 / person

difficulty

1/5

prep time

15 Mins

cook time

serves

4

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