- 25g dried porcini mushrooms, chopped
- 125g dried puy lentils, rinsed
- 375ml hot vegetable stock, suitable for vegans
- Low-calorie cooking spray
- 1 large red onion, finely chopped
- 3 garlic cloves, crushed
- 1 large carrot, diced
- 1 green pepper, deseeded and finely chopped
- 400g can chopped tomatoes
- 1 tbsp light soy sauce/tamari
- 2 tsp vegan yeast extract
- Chopped fresh parsley, to serve
- Put the dried mushrooms in a small bowl, cover with 150ml boiling water and leave to soak for 20 minutes.
- Meanwhile, put the lentils and stock in a large saucepan over a high heat and bring to the boil. Reduce the heat to low, cover and simmer for 25 minutes or until the lentils are just cooked. Remove from the heat and keep covered.
- Spray a non-stick frying pan with low-calorie cooking spray and place over a medium heat (choose a pan you can put a lid on, as you’ll need to cover it). Add the onion, garlic, carrot and green pepper, cover and cook for 5-8 minutes or until softened but not browned, stirring occasionally. Add the chopped tomatoes, soy sauce, yeast extract, soaked mushrooms and their soaking liquid and bring to the boil. Cover, reduce the heat to low and simmer for 15 minutes.
- Stir the lentils (and any stock that hasn’t been absorbed) into the vegetables. Check the seasoning.
- This is delicious stirred through conchiglie or rigatoni pasta, as the shells or tubes capture all the delicious juices and lentils beautifully. Scatter with parsley and serve with salad.
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