Serves 2
Ingredients
1 tbsp coconut oil
1 large onion, finely diced
4 cloves garlic, crushed
150g mushrooms, sliced and diced
2 peppers, any colour, finely chopped
2 tins cooked green lentils, rinsed and drained
2 tsp mixed dried herbs
2 tins chopped tomatoes
1 heaped tbsp. tomato purée
Salt and pepper
2 large courgettes, spiralised or 200g edamame spaghetti, to serve
Method
1. Heat the oil in a large saucepan and cook the onion and garlic for 4-5 minutes until the onion softens. Add the mushrooms and peppers and continue to cook on a medium heat for a further 5 minutes.
2. Drain and rinse the lentils. Add to the pan alongside the dried herbs, chopped tomatoes and tomato purée. Season and simmer for 15-20 minutes to allow the flavours to develop.
3. Adjust seasoning to taste.
4. Serve with spiralised courgette spaghetti or edamame spaghetti.
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