Ingredients

• Three Large Closed Cup Mushrooms, Sliced
• 1/4 White Onion, Diced
• 1/2 Green Bell Pepper, Diced
• Two Garlic Cloves, Peeled And Finally Chopped
• Red Chilli Flakes, Onion Granules, Garlic Granules, Black Pepper, Mixed Herbs
• Split Red Lentils, Washed And Soaked
• 1tbsp Tomato Puree
• 250g Chopped Tomatoes
• 50ml Water
• 100ml Red Wine
• Spaghetti

Method

1. Place the mushroom, garlic, onion and green bell pepper into a large frying pan to start softening down
2. Add red chilli flakes, onion powder, garlic powder, black pepper and mixed herbs
3. Give it all a good mix and when you see the onions starting to turn a little translucent add in the washed red lentils and give another good mix
4. Add in the tomato puree, chopped tomatoes, water and red wine and leave it to simmer down until those lentils are nice and soft and cook your spaghetti in the meantime
5. Add in some spaghetti, mixing together and serve

Eating And Storage Tips

So, in the nature of honesty, I messed my own ratios up a little for this and put in too many chilli flakes and combined with the wine it made for quite a punchy meal. The recipe above has tweaked quantities. I also am allergic to legumes and had a really stupid moment of forgetting lentils are indeed legumes so I ended up feeling a little sick afterwards and the rest of the lentils have now left the building (to my mum for soups).

You could absolutely use other types of pasta for this or even put it onto something like a jacket potato or top it with something like cheese or even add in a little soft cheese to give it a bit of a richer texture but then I feel we’re straying away from the intended dish a little.

You would be able to pop this into the fridge and reheat it but I would say to add a splash or two of water before you go to do that as the lentils and pasta would continue to soak up more liquid and it could become quite dry in the microwave.