Mushroom and red lentil pasta for #meatfreeMonday

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I made this last night at 11pm, when I realised my daughter needed lunch for the Childminders today. It’s easy peasy, one of those pasta sauces you throw together at the last minute, not sure whether it’s going to work and it does, as long as the little person likes mushrooms…

I’ve stopped eating meat since the beginning of January, I wasn’t sure how it was going to go, and it’s great. While I am not stopping the rest of the family from eating meat, I am not cooking it! So am looking for more vegetarian recipes that include high quality protein like lentils, beans, quinoa, nuts and seeds, and eggs, that also appeal to the kids.


Mushroom and red lentil pasta
You will need…

2 tablespoons olive oil
1 onion, diced
1 carrot, top and tailed peeled and grated
50g red lentils, rinsed
about 6 mushrooms sliced (have more if you want_
Teaspoon of dried oregano (or mixed herbs)
Carton or tin of chopped tomatoes
100g water

How to…

  • Heat the oil in a pan
    Add the onions and carrots and cook until softened
    Add the dried herbs and mushrooms.
    Stir and cook for 5 more minutes.
    Add the lentils and stir well.
    Add the tinned tomatoes and about 100g water.
    Simmer for 15-20 minutes until the sauce is nice and rich and the lentils cooked through.

You can make this dish gluten free, using gluten free pasta and it’s vegan if you don’t have the cheese.

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