Veggie and lentil pasta (vg)

Name: Veggie and lentil pasta (vg)
Yield: 4-5 servings
Cuisine: British
Ingredients: 1 onion; 1 generous teaspoon minced garlic (or 2 cloves); 1 pepper, any colour; 100 g frozen vegetables (e.g. peas or sweetcorn, whatever you have); 100 g uncooked lentils, any colour; 2 tins chopped tomatoes; 200 g uncooked pasta (any will do e.g. penne); 400 ml water; 2 tbsp tomato puree; 1 tsp veggie bouillon / stock powder; 1 tsp dried oregano; 1 tsp smoked paprika (or a spice of your choice); A few drops of gravy browning; 1 splash (vegan) Worcester Sauce

Angela 🥗 @Angela

Easy home cooked meal - tasty, filling, fat-free and (roughly) 60 or 70 calories per 100g of cooked weight.

Angela 🥗 @Angela

Easy home cooked meal - tasty, filling, fat-free and (roughly) 60 or 70 calories per 100g of cooked weight.

Saved

Ingredients

4-5 servings

1onion
1generous teaspoon minced garlic (or 2 cloves)
1pepper, any colour
100 gfrozen vegetables (e.g. peas or sweetcorn, whatever you have)
100 guncooked lentils, any colour
2 tinschopped tomatoes
200 guncooked pasta (any will do e.g. penne)
400 mlwater
2 tbsptomato puree
1 tspveggie bouillon / stock powder
1 tspdried oregano
1 tspsmoked paprika (or a spice of your choice)
A fewdrops of gravy browning
1 splash(vegan) Worcester Sauce

Saved

Steps

1

Chop the onions and fry gently with the garlic for a few minutes while you chop the pepper and prepare the other ingredients.
2

Add all the other ingredients, plus 400ml water, stir together and bring to the boil. Simmer for about 20-30 minutes - double check that the lentils are cooked before serving.