Here is one of many family’s favourite dishes – “Spag Bol” only minus the mince! Using all the same tomato and herby flavours is what makes this dish a winner and a great regular easy meal for the family.
All JasonShonBennett.com recipes are made from 100% plant-based wholefoods. All are animal-free, dairy-free, vegetarian and vegan. They are also gluten-free (except for the occasional recipes containing jumbo rolled oats).
4 cloves garlic
2 finely chopped onions
½ tsp chilli paste or flakes
900g (2 cups) cooked brown lentils (or two tins of brown lentils)
1 cup water
2 tins quality chopped tomatoes
(or equivalent tomato pasta sauce)
1 Tbsp tomato paste
1 Tbsp tamari (optional)
¼ – ½ cup fresh parsley chopped fine
¼ – ½ cup fresh basil chopped fine
½ tsp dried oregano (or mixed Italian herbs)
Salt and pepper to taste
1. Sweat onions, garlic and chilli until soft and clear.
2. Add lentils, water, salt, pepper, tinned tomatoes and tomato paste.
3. Bring to the boil and then put heat down to a simmer.
4. Simmer for 30 minutes.
5. Add most of fresh herbs and simmer for a further few minutes.
Serve on your favourite gluten-free pasta or a bed of brown rice, sprinkled with remaining fresh herbs and some nut parmesan cheese!