We love how there's so many mock meats available in the supermarket these days, including plant-based mince, but for this recipe we decided to stick to good ol' plants. Lentils are an excellent source of B vitamins and iron (which we can sometimes lack being vegan) and mushrooms contain a powerful antioxidant called selenium, which helps to support the immune system and prevent damage to cells and tissues. So loading your dishes with these ingredients is a massive plus! Adding the extra protein of lentils also makes this dish more filling, so you won't be going for seconds. We recommend making your own tomato sauce from scratch, which can take while but is so worth it! Stay tuned for a video on our instagram showing how we make our homemade sauce.
Serves 6
Ingredients:
1 packet of high fibre spaghetti
1 large bottle of passata sauce
2 cloves of garlic, finely chopped
1 brown onion, diced
1 cup brown lentils, soaked in 2 cups filtered water overnight OR 1 can of cooked lentils
5 large button mushrooms, finely chopped
1/2 tsp dried fennel seeds
1/2 tsp dried oregano
1/2 tsp dried thyme
Extra virgin olive oil
Salt and pepper
Fresh basil (to garnish)
Method:
Start by bringing a large pot of water to boil. Once water is boiling, add a decent pinch of sea salt and the pasta.
Heat another large saucepan and drizzle some extra virgin olive oil. Once oil is hot, add the chopped garlic and onion and sauté until translucent.
Add the dried herbs, followed by the mushrooms and continue cooking until the mushrooms soften. Add the lentils, then the passata sauce and simmer on a low heat for 15 minutes. Add salt and pepper to taste and a bit of the starchy pasta water (this will emulsify the sauce).
When the spaghetti is al-dente, drain and transfer to the plates straight away to prevent spaghetti sticking together.
Spoon the sauce over the pasta and garnish with fresh basil. If you have extra, save as left overs for the next day!
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