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Spaghetti with Roast Vegetables & Lentils

Serves: 10
Time to prepare: 30 mins
Time to cook: 1 hr
Dietary requirements: Dairy-free, Egg-free, Halal, Kosher, Vegan

Ingredients

  • 285g/10 oz green lentils
  • 1.15 litres/2 pints light vegetable stock
  • 285g/10oz sliced onion
  • 680g/1.5 lb cubed courgette
  • 680g/1.5 lb chopped tomatoes
  • 4 tbsp rapeseed or other vegetable oil
  • 5 crushed garlic cloves
  • 2 tsp dried rosemary
  • 565g/1.25 lb spaghetti (preferably brown)

Instructions

  1. Boil lentils with vegetable stock until they are just cooked: about 30 minutes. If extra water is required add just enough to cover lentils. Once cooked drain off any excess water.
  2. Meanwhile place onion, courgette, tomatoes, rosemary, vegetable oil and garlic in an ovenproof dish. Mix well and bake in pre-heated oven at 220ºC/425ºF/ gas mark 7 for 20 minutes. Turn halfway through with a spatula.
  3. Mix the roasted vegetables in with the lentils and cook gently for 5–10 minutes.
  4. Serve over cooked spaghetti.

For more great ‘Main Meals’, click here.

© The Vegan Society

Comments

Sheila
24 September, 2017

Loving your recipes!  Would like to make large quantities to freeze, is that possible with all main meal recipes?
Thanks

Ollie
25 September, 2017

Hi Sheila

We’re very happy to hear you like our recipes!

That recipe would certainly be suitable for freezing, apart from the spaghetti – you really want to cook this fresh. I’m not sure all the recipes in the main meal section would lend themselves to freezing though. Stews and soups, sauces, pies, bakes would all be okay. I’m not sure things like the Baked Sweet Potatoes with Avocado Salsa or stir fry dishes would be as good from frozen.

Best

Ollie
Roving Chef at Vegetarian for Life

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