Chickpea spinach curry recipe

Red Lentil Ragù with Spaghetti

From Rohini Bajekal Nutrition www.rohinibajekal.com

Serves

2

Good for:

Lunch,
Dinner

Time:

10 mins prep
25 mins cook

Ingredients

  • spaghetti (wholewheat or edamame bean) or gluten free option
  • 1 cup split red lentils
  • 2 tsp vegetable broth (or olive oil if not oil-free)
  • 1 medium red onion
  • 4 cloves of garlic
  • 1 red chilli
  • 3 carrots
  • 6-8 chestnut mushrooms
  • 1 red bell pepper
  • 1 can diced tomatoes
  • 1 tbsp tomato paste
  • 1 cup veggie broth
  • 1 tsp salt (optional)
  • 4 tsp mixed Italian herbs thyme, oregano, basil
  • 1 bay leaf
  • 1/2 tsp onion powder
  • Pinch of coconut sugar or 1sp maple syrup
  • ½ tsp black pepper

Step by Step Instructions

Step 1

Wash the lentils thoroughly and drain, add to pot with 4 cups of water. Simmer for around 10 minutes until it is just cooked. Stir once in a while. You can also swap this for pre-cooked red lentils to save time.

Step 2

Prepare the spaghetti according to instructions on the packet. Drain and set aside. If gluten free, use brown rice pasta or edamame bean spaghetti (check the label to ensure gluten-free).

Step 3

Dice the onion, garlic, chilli, carrots, mushrooms and red bell pepper. Remember you’re trying to recreate a ragù so you want the pieces to be small.

Step 4

Add a little vegetable broth to a hot pan (or oil) along with the onion and sauté for a couple of minutes before adding the chilli and garlic. After another couple of minutes, add the carrots, mushrooms and red bell pepper and mix in. Then add the spices (herbs, onion powder, bay leaf, salt, coconut sugar and black pepper) and coat well. Add a splash of hot water to deglaze the pan if needed.

Step 5

Add the canned tomatoes and tomato paste and stir.

Step 6

Add in the cooked lentils and 1 cup of veggie broth. Taste and adjust herbs and spices at this point if needed. Let it reduce down.

Step 7

Serve with spaghetti and a side of rocket salad.

Notes

To garnish add nutritional yeast, fresh basil, cracked black pepper, red pepper flakes

More Recipes

Roasted Squash, Kale and Quinoa salad

Roasted Squash, Kale and Quinoa salad

Roasted Squash, Kale and Quinoa saladThis warm salad is a filling and delicious packed lunch. It has three portions of fruit and vegetables and a source of omega-3s from the walnuts. Squash is packed with powerful carotenoids and kale is a fantastic source of calcium,...

Creamy Mushroom, Leek and Pea Risotto

Creamy Mushroom, Leek and Pea Risotto

Creamy Mushroom, Leek and Pea RisottoThis creamy risotto recipe is the perfect midweek meal. It is quick to make and feels so comforting. It is inspired by the traditional risotto recipes from Italy, but this version is free of the cholesterol and high amounts of...

Spicy Falafel Salad

Spicy Falafel Salad

Spicy Falafel Saladby Holly AdelaideServes 4Good for: LunchTime: 20 mins prep30 mins cookIngredientsFor the falafels 2 cans chickpeas (400g), drained and rinsed 1 onion, finely diced 1 tsp ground cumin 1 tsp ground coriander ½ tsp cayenne pepper 4 tbsp lemon juice 4...

Never miss a new recipe!

Join our mailing list