A very healthy and tasty vegan pasta recipe that holds all the nutrients you need to get you through your day. Introducing new techniques into your culinary skill book makes this a true excitement to prepare, giving you the flexibility to make this dish your own. As the famous Marco Pierre White said “Cooking is a philosophy, a recipe is just a guide”.
Preparation time: 15 minutes Cooking time: 20 minutes Serves: 2-3
- 2 1/2 Medium fresh tomatoes, very finely diced
- 300 g Canned green lentils, water drained
- 1 1/2 tsp. English mustard
- 1 tbsp. Olive oil
- 100 ml Water
- 2/3 tsp. Dried organic basil
- 1 heaped tsp Dried organic oregano
- 7 cracks of Black pepper
- 1 Tbsp. Curly fresh parsley, finely chopped
- Kosher Salt to taste
- 1 tbsp. Olive oil for frying garlic
- 3 Garlic cloves, finely sliced
- 4 Medium courgettes, made into unpeeled spaghetti (Link on how to do this below)
Tips and Tricks: As I say with all my vegetarian dishes the key to making them taste beautiful is the quality of your ingredients. If you can’t get excited about the ingredients then you sure won’t get excited about the finished dish. The Tomatoes, Oregano and Fresh Parsley have the biggest influences on the dish dependent on their quality. If you live somewhere where you can grow parsley then buy all means do it, they are very easy plants to take care of and are leagues ahead in flavour to their supermarket counterparts.
How to make and cook courgette spaghetti: http://www.wikihow.com/Make-Zucchini-Noodles
When drying out the spaghetti I would recommend only doing it for about 10 minutes for this recipe, as we will be boiling them later anyway.
- In a small frying pan heat up the olive oil on a medium heat to fry the garlic.
- Add the garlic slices and fry until crispy and brown, turning over regularly to prevent them from burning.
- Place the crispy garlic onto some kitchen roll to remove any access oil, place into a bowl and cover for later.
- To a cool large pan add the Olive oil, Lentils, diced Tomato and mustard.
- Bring the heat to high, fry for 2 -3 minutes while stirring occasionally.
- Add the water along with the dried Basil and Oregano.
- Bring to a boil then reduce the heat to a low, simmer until the lentils are almost cooked (soft with a bit of a bite).
- Add the Black pepper and chopped fresh parsley.
- Add kosher salt to taste, turn off the heat and cover.
- Cook the prepared courgette spaghetti until al dente (Approximately 3-4 minutes)
- Add the cooked courgette spaghetti to the lentils and heat through on a medium heat while stirring (Approximately 2 minutes)
- Place into bowl and garnish with crispy fried garlic and a sprig of parsley.
Tips and Tricks: The reason that you do not cook the lentils completely initially is that while you cover them and then proceed to heat them back up they continue to cook. The skill is in how “uncooked” you want the lentils at the start so you finish with perfectly cooked lentils. It is very important for this recipe to get the right amount of salt, you want to taste it without it being overpowering. Be wary when seasoning with kosher salt however as the amount can easily be overdone.