Paprika spiced tomato and lentil pasta
- Serves 4
- Prep time: 10 mins | Cooking time: 30 mins
A vegetarian take on Hungarian paprikash, a great comfort food highlighting the sweet, peppery and subtle earthy flavours of paprika. * The ingredients used in this recipe are shared with other recipes from week two of the spring weekly meal planner. See the meal planner here.
Ingredients
300g pasta of choice
1 tablespoon oil, divided
1 large onion*, diced
2 cloves garlic, finely chopped or 1 teaspoon crushed garlic
300g mushrooms*, sliced
1 tablespoon paprika
400g can chopped tomatoes
250ml (1 cup) water
400g can lentils, drained and rinsed
2 large carrots, grated
1 teaspoon sugar (optional)
300g (2 cups) frozen peas*
300g frozen spinach* defrosted
Salt and pepper, to taste
Method
Cook pasta according to packet instructions.
Heat oil in a deep frying pan or skillet on the stove over medium-high heat, sauté onions until they become soft. Add garlic and mushrooms and cook until fragrant and the mushrooms are cooked. Add paprika, mix and cook for about a minute.
Turn the heat to high and carefully pour canned tomatoes, water, lentils, carrots, and sugar (if using) into the pan, bring to a simmer.
Add peas and spinach to the pan once the sauce has slightly thickened, simmer for another 2 minutes. Test taste, adding salt and pepper to taste.5. Portion pasta into bowls and top with paprika spiced tomato and lentil sauce.
Cooking tips:
• There will be extra dry pasta, store this in an airtight container in a cool place.
Adapt it:
• Use frozen corn instead of peas if you prefer.
• Paprika can be swapped for mixed herbs.
• Serve with grated cheese.
Kid-friendly alternatives:
• Use minimal salt when cooking.
• Add extra peas, corn or frozen mixed veg instead of spinach if preferred.
Leftovers:
• The cooked pasta and sauce can be frozen separately. Or can also be eaten for lunch the next day.