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High protein lentil pasta

Happy and New Year and happy Veganuary everyone! We are kicking off January with a lentil pasta dish, that is high in protein and fibre, it's kids and budget friendly, since we all spend way too much in December!

Vegan, nut free, soy free | Serves 4 | MAIN


  • 1 onion
  • 1 carrot
  • 2 cloves of garlic
  • 2 tablespoons olive oil
  • 1 teaspoon of dried oregano
  • 1/2 teaspoon of each garlic granules, chilli flakes and dried basil
  • 1 teaspoon of tomato paste
  • 1 veggie cube
  • 200g red lentils, rinsed
  • 400g diced tomatoes
  • 400g pasta
  • 200g broccoli
  • Salt and pepper

Serve with:

  • Nutritional yeast
  • Vegan cheese, shredder



1.Peel the carrot, onion and garlic cloves and chop them.

2.Add the carrots and onions in a pot on, a medium heat, with the olive oil and a pinch of salt and sauté for 7-8 minutes, stirring occasionally.

3.In the meantime, cut the broccoli into small florets and set aside.

4.Back to the pot, add the chopped garlic, herbs and spices and sauté for a couple of minutes, before you add the tomato paste and veggie cube.

5.Stir it in and cook it for 1-2 minutes, then add rinsed lentils, diced tomatoes and 500ml of boiling water.

6.Bring to boil, lower the heat, cover and cook for 25-30 minutes, stirring occasionally.


7.Cook your pasta in salted boiling water according to the package instructions and 2 minutes before they are ready, add the broccoli florets.

8.Once the lentils are cooked, add them in a blender and blend until you have a smooth sauce.

9.Taste and a adjust the seasoning to your preference.

10.Drain the pasta and broccoli and add back into the pot, then add the lentil sauce on top and mix.

11.Finish with some nutritional yeast and your favourite vegan cheese.



*You can make the lentil sauce in advance and store it in the fridge for up to 4 days or freeze it.

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