FREE
This recipe will take you 1 hour
Serves 4
- 25g dried porcini mushrooms, chopped
- 125g dried puy lentils, rinsed
- 375ml hot vegetable stock, suitable for vegans
- Low-calorie cooking spray
- 1 large red onion, finely chopped
- 3 garlic cloves, crushed
- 1 large carrot, diced
- 1 green pepper, deseeded and finely chopped
- 400g can chopped tomatoes
- 1 tbsp light soy sauce/tamari
- 2 tsp vegan yeast extract
- Chopped fresh parsley, to serve
- Cooked dried pasta shells, to serve
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