Pasta with lentils and mushrooms

Name: Pasta with lentils and mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 30 ml olive oil; 150 g sliced mushrooms; 1 pcs garlic; 2 pcs carrot; 1 pcs bell pepper; 50 g onion; 60 ml wine vinegar; 1 pcs bay leaf; 400 g canned crushed tomatoes; 480 ml water; 200 g boiled lentils; 1 tbsp Italian herbs; 115 g spaghetti; to taste salt; to taste black pepper

A pasta dish prepared with lentils, mushrooms, carrots, bell peppers, and tomatoes.

Total: 45 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 452
Protein: 19 g
Fat: 8 g
Carbs: 80 g

Ingredients

for 4 servings

olive oil30 ml
sliced mushrooms150 g
garlic1 pcs
carrot2 pcs
bell pepper1 pcs
onion50 g
wine vinegar60 ml
bay leaf1 pcs
canned crushed tomatoes400 g
water480 ml
boiled lentils200 g
Italian herbs1 tbsp
spaghetti115 g
saltto taste
black pepperto taste

Method

6 steps

Heat olive oil in a pan and sauté the sliced mushrooms, chopped onion, carrot, and bell pepper until soft.
Add minced garlic and cook for another minute.
Pour in the wine vinegar, add the tomatoes, water, bay leaf, and Italian herbs.
Add the boiled lentils, bring to a boil, and simmer over low heat.
Meanwhile, cook the spaghetti according to the package instructions.
Combine the cooked pasta with the vegetable and lentil mixture, then season with salt and pepper to taste.