Spicy Lentil Pasta Sauce (Vegan

• Produce

  • 1 tsp Basil, dried
  • 2 Bay leaves
  • 1 Chilli, large
  • 1/2 tsp Chilli flakes
  • 2 cloves Garlic
  • 100 g Green lentils, dry
  • 1 Large or 2 small carrots, diced (~65g
  • 125 g Mushrooms
  • 1 Onion, chopped (~140g, large
  • 1 tsp Oregano, dried
  • 100 g Red split lentils, dry

• Canned Goods

  • 50 g Tomato paste
  • 600 ml Vegetable stock

• Condiments

  • 1 tbsp Balsamic vinegar
  • 1 tbsp Hot sauce
  • 1 tbsp Worcestershire sauce

• Baking & Spices

  • 3/4 tsp Cayenne pepper
  • 1/2 tsp Cinnamon, ground

• Other

  • 500g passata

Found on madebyluci.co.uk

Ingredients

• 1 large onion, chopped (~140g)
• 2 cloves garlic, finely chopped or minced
• 1 large chilli, finely chopped
• 1 large or 2 small carrots, diced (~65g)
• 125g mushrooms, quartered
• 500g passata
• 600ml vegetable stock
• 50g tomato paste
• 100g red split lentils (dry weight)
• 100g green lentils (dry weight)
• 1 tbsp balsamic vinegar
• 1 tbsp Worcestershire sauce
• 1 tbsp hot sauce
• 2 bay leaves
• 1 tsp dried basil
• 1 tsp dried oregano
• 3/4 tsp cayenne pepper
• 1/2 tsp ground cinnamon
• 1/2 tsp chilli flakes

Directions

• Add all of the ingredients to a slow cooker. Stir well. Cook on low for at least 5 hours, or on high in about 3. Slow cookers are pretty forgiving. If you can, check in every few hours and make sure you dont need to add any more liquid - it seems to depend on the lentils.
• About 10 minutes (or whatever time your particular dried pasta requires to cook) before serving, cook your pasta.
• When ready, fish out the bay leaves, drain the pasta and serve topped with the spicy pasta sauce!

Nutrition