Lentil spaghetti

Wednesday, 12 February 2014
While D isn't really a fan of mushrooms, this is a meal that seems to be quite popular - if he can avoid the mushrooms.  What I was surprised by, again, is that it's not too bad on the propoints values and I can have a decent amount of spaghetti with it - although I always save a pro point for a teaspoon of parmesan to go with it!
Stats: 4 servings, 4 propoints per serving (not including the spaghetti as pictured!)


low calorie olive oil spray
one large onion, finely diced
two garlic cloves, minced
150g red lentils
a teaspoon of Italian herbs
two 400g tins of chopped tomatoes
a tablespoon of tomato purée
a tablespoon of marmite
400g hot vegetable stock (I tend to make it in the tomato tin)
300g button mushrooms, finely sliced


Mist a wok with olive oil spray and heat.  Add the onion and garlic and fry over a low heat for seven minutes, until the onion starts to soften and become translucent.

Add your lentils and fry gently for a further five minutes.  Add the Italian herbs and stir.  Add all of the other ingredients.  Bring to the boil and then drop to a low/medium heat.  Heat gently for 40 minutes, stirring occasionally.

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