Want to avoid getting sick as it gets a bit colder? This veggie packed spag bol will help keep your immune system sharp as a tack. Add more protein if you want!! Stir-fried beef would go well with this.
Ingredients:
- Oil
- 1 brown onion, diced
- 2 tbsp tomato paste (optional)
- 2 garlic cloves, diced
- 2 carrots, grated
- 400g packet of mushrooms, sliced
- 2 cans of brown lentils, drained
- 2 cans crushed tomatoes
- Large handful of frozen or fresh spinach (optional)
- Salt
- Pepper
- Sugar
- Pasta (spaghetti preferably)
Directions:
Add a drizzle of oil to a pan on medium heat. Cook the diced onion for a few minutes before adding in the diced garlic and the tomato paste. Let that cook for a minute. Add in grated carrot and sliced mushrooms and let that cook for two. Now add the lentils, crushed tomatoes and spinach. Season with salt, pepper and a sprinkle of sugar and let that simmer away.
At the same time, boil a pot of water to cook the pasta in. If you wanted to add beef, now would be a good time to cut it into thin strips and fry it in oil.
Salt the boiling water and cook the pasta to al dente. If you throw the pasta against your wall and it sticks, it's done. Add pasta to the plate, top with the tomato veggie mix and salt. YOM.
Serves 6. 7 at a push.