A tasty vegetarian / vegan alternative to the traditional meaty spag bol. The lentils are a good source of protein to keep you satisfied, high in fibre required for good digestive health as well as keeping cholesterol levels in check, and together with the vegetables provide plenty of vitamins and minerals to support your energy levels and keep blood sugar balanced.
POWER check: Protein
Oils & Fats
Whole grains (if using noodles/spaghetti)
Prep time: 15 minutes
Cooking time: 35 minutes.
1 tbsp olive or coconut oil
4oz of red lentils
1 onion finely chopped
2 cloves of garlic pressed
2 celery sticks finely chopped
2 carrots grated
6 mushrooms finely chopped
200ml water with 1 tbsp Marigold stock
1 bottle passata (sieved tomatoes)
1 heaped tablespoon of tomato puree
1 teaspoon dried oregano
1 teaspoon dried basil
1 tablespoon red wine (optional)
1 tablespoon Worcester sauce (or tamari)
1 bay leaf
Wash the lentils well.
In a large saucepan or wok, gently fry the onions, garlic, celery, mushrooms and carrots in the oil for a few minutes until they begin to soften. Add in all the other ingredients, bring to the boil and simmer for 30 minutes.
Serves 4 so you can freeze some for another time. Versatile to serve on:
Bed of cabbage
Whole grain brown rice
Spiralised courgette (as shown)
Make into Shepherd pie
Cold in gem lettuce leaves