Serves: 4

INGREDIENTS:

·      2 teaspoons lemon infused EVOO (extra virgin olive oil) plus extra for drizzling

·      1 brown onion, diced

·      2 cloves of garlic, crushed

·      2 x 400g tins of brown lentils, drained (or 3 cups of dried lentils, soaked)

·      2 carrots, finely diced

·      1 zucchini, finely diced

·      2 cups mushrooms, finely diced

·      1 tin crushed tomatoes

·      ½ bunch fresh parsley

·      3 teaspoons fresh thyme

·      1 teaspoon turmeric

·      2 teaspoons smoked paprika

·      2 teaspoons ground cumin

·      ½ bunch fresh coriander

·      Salt & pepper

·      200g pasta (50g dried pasta per serve)

·      150g parmesan cheese, grated

METHOD:

1.     Heat the EVOO in a large pan over medium heat. Cook the onion for a couple of minutes, then add the garlic. Add the carrot, zucchini and mushrooms and cook for 5-10 minutes, then add the lentils

2.     Stir in the tomatoes. Cover the pan and let it simmer for about 10 minutes, stirring occasionally

3.     Meanwhile cook the pasta according to packet instructions

4.     Add in the herbs, spices and salt and pepper to taste

5.     Serve over a bed of pasta and top each dish with 30g of parmesan, fresh coriander leaves and a drizzle of lemon infused EVOO