Today is National Spaghetti Day and we’ve combined the ethos of Veganuary with this culinary festival to bring you a deliciously warming and cheerful dish to tantalise your taste buds.
It also contains lots of yummy prebiotic fibre in the lentils, beans, garlic and onions as well as herbs to support your gut health and feed those friendly bacteria.
1 tbsp olive oil
1 large onion, chopped
3-4 cloves garlic, finely chopped
1 large green bell pepper, chopped
1½ cups dried lentils, rinsed
4 cups vegetable broth
450g (one can) chopped tomatoes, drained
Optional, tin of cannellini or red kidney beans (or beans of your choice), drained and rinsed
2 tbsp tomato purée
1 tsp dried basil
1 tsp dried oregano
2-3 bay leaves
Sea salt to taste
Black pepper to taste
Any hard vegan cheese, grated
Fresh basil leaves
1 pack of rice/maize spaghetti, cooked according to package instructions
- Heat the olive oil in a large saucepan and sauté the onion until soft. Add the garlic and cook for another 1-2 minutes.
- Add the lentils, chopped peppers and vegetable broth, bring to the boil, reduce the heat, cover and simmer for 20-30 minutes, until the lentils soften.
- Stir in the tomatoes, beans (if using), tomato paste, dried herbs and bay leaves and simmer for another 30 minutes.
- Add salt and pepper to taste. Garnish with grated cheese and fresh basil leaves and serve over cooked spaghetti.
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ProVen Probiotics, Unit 2 Christchurch Road, Baglan Industrial Park, Port Talbot, SA12 7DJ. Tel: 01639 825107