One-Pan Lentil Spaghetti by @deliciouslyella

25 min

2 servings

🫒

30 ml

Olive oil

🧄

12 g

Garlic

🌶️

2 g

Dried red chilli flakes

🍅

350 ml

Passata

🫘

240 g

Beluga lentils

🌿

30 g

Basil

🍝

150 g

Spaghetti

🥥

30 ml

Coconut yoghurt

🧂

1 g

Sea salt

⚫

0.5 g

Black pepper

💧

300 ml

Water

  1. Slice
    • garlic
    • fresh basil

    Thinly slice the 4 cloves of garlic. Roughly chop the 30 g fresh basil.

  2. Heat
    • olive oil
    • spaghetti

    Heat the 30 ml olive oil in the large frying pan over medium heat. Keep the pan large enough for the spaghetti to lie flat.

  3. Add
    • garlic
    • dried red chilli flakes

    Add the sliced garlic and 2 g dried red chilli flakes. Cook for 4–5 minutes until the garlic is just golden.

  4. Drain
    • beluga lentils
    • passata

    Drain and rinse the beluga lentils. Add the lentils and 350 ml passata to the pan.

  5. Add
    • fresh basil
    • sea salt

    Add two-thirds of the fresh basil and the sea salt. Bring the sauce to a vigorous bubble.

  6. Boil
    • boiling water
    • spaghetti

    Boil 300 ml water in the kettle. Add the boiling water and 150 g spaghetti to the pan.

  7. Shake
    • spaghetti
    • passata
    • boiling water

    Shake the pan until the spaghetti is covered by liquid. Cook for 8–10 minutes over medium heat.

  8. Stir
    • spaghetti

    Stir the spaghetti occasionally to prevent sticking. Cook until the sauce has reduced by about half and the pasta is al dente.

  9. Stir
    • coconut yoghurt
    • sea salt

    Stir in the 30 ml coconut yoghurt. Taste and adjust the sea salt and black pepper.

  10. Divide
    • spaghetti
    • olive oil
    • fresh basil

    Divide the spaghetti between 2 serving bowls. Drizzle with olive oil and scatter over the remaining basil.

One-Pan Lentil Spaghetti by @deliciouslyella

25 min

2 servings

🫒

30 ml

Olive oil

🧄

12 g

Garlic

🌶️

2 g

Dried red chilli flakes

🍅

350 ml

Passata

🫘

240 g

Beluga lentils

🌿

30 g

Basil

🍝

150 g

Spaghetti

🥥

30 ml

Coconut yoghurt

🧂

1 g

Sea salt

⚫

0.5 g

Black pepper

💧

300 ml

Water

Preparation Steps

  1. Step 1/10

    Thinly slice the 4 cloves of garlic. Roughly chop the 30 g fresh basil.

    🧄garlic
    🌿fresh basil
    🔪knife
    🪵chopping board

  2. Step 2/10

    Heat the 30 ml olive oil in the large frying pan over medium heat. Keep the pan large enough for the spaghetti to lie flat.

    🫒olive oil
    🍝spaghetti
    🍳large frying pan

  3. Step 3/10

    Add the sliced garlic and 2 g dried red chilli flakes. Cook for 4–5 minutes until the garlic is just golden.

    🧄garlic
    🌶️dried red chilli flakes
    🍳large frying pan
    🥄wooden spoon

  4. Step 4/10

    Drain and rinse the beluga lentils. Add the lentils and 350 ml passata to the pan.

    🫘beluga lentils
    🍅passata
    🥫can opener
    🧺colander
    🍳large frying pan

  5. Step 5/10

    Add two-thirds of the fresh basil and the sea salt. Bring the sauce to a vigorous bubble.

    🌿fresh basil
    🧂sea salt
    🍳large frying pan
    🥄wooden spoon

  6. Step 6/10

    Boil 300 ml water in the kettle. Add the boiling water and 150 g spaghetti to the pan.

    💧boiling water
    🍝spaghetti
    🥛measuring jug
    🍳large frying pan

  7. Step 7/10

    Shake the pan until the spaghetti is covered by liquid. Cook for 8–10 minutes over medium heat.

    🍝spaghetti
    🍅passata
    💧boiling water
    🍳large frying pan

  8. Step 8/10

    Stir the spaghetti occasionally to prevent sticking. Cook until the sauce has reduced by about half and the pasta is al dente.

    🍝spaghetti
    🍳large frying pan
    🥄wooden spoon

  9. Step 9/10

    Stir in the 30 ml coconut yoghurt. Taste and adjust the sea salt and black pepper.

    🥥coconut yoghurt
    🧂sea salt
    ⚫black pepper
    🍳large frying pan
    🥄wooden spoon

  10. Step 10/10

    Divide the spaghetti between 2 serving bowls. Drizzle with olive oil and scatter over the remaining basil.

    🍝spaghetti
    🫒olive oil
    🌿fresh basil
    🧂sea salt
    ⚫black pepper
    🥣serving bowl
    🥄wooden spoon

Composition

Ingredients

Types

Fats and oils, Vegetables, Herbs and spices, Tomato products, Legumes, Pasta and grains, Plant-based dairy alternatives, Seasonings

Ingredients

Olive oil, Garlic, Dried red chilli flakes, Passata, Beluga lentils, Basil, Spaghetti, Coconut yoghurt, Sea salt, Black pepper, Water

Notes

Olive oil (plus extra to garnish), Garlic (thinly sliced), Beluga lentils (1 can, drained and rinsed, Puy lentils also work), Basil (a handful, about 1 oz, roughly chopped), Spaghetti (2 servings, any pasta shape can be substituted), Water (boiling, 10 fl oz)

Allergens

Gluten, Wheat, Coconut

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-free, Egg-free, Plant-based

Calories

525 kcal

Macro nutrients

Protein: 21g, Carbohydrates: 79g, Fat: 15g, Fibre: 15g, Sugars: 8g, Sodium: 260mg

Nutritional Information

Minerals

Iron: 6.2mg, Potassium: 900mg, Calcium: 85mg, Magnesium: 82mg

Vitamins

Vitamin C: 18mg, Vitamin A: 105µg, Vitamin K: 38µg, Folate: 190µg

Preparation

Time Information

Preparation

10 minutes

Cooking

15 minutes

Overall

25 minutes

Difficulty

Level

Easy (1/4)

Steps

10 steps

Equipments

Utensils

large frying pan, wooden spoon, knife, chopping board, can opener, colander, measuring jug, serving bowl

Appliances

Stove, Kettle

Type

Type

Type Of Dish

Main Course

Occasions

Weeknight dinner, Family dinner

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

Italian, British

Geographic

to inform

Various

Aspect

Texture

Creamy, Tender, Al dente, Saucy

Flavors

Tomato, Garlicky, Spicy, Herbaceous, Savory, Rich

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours), fridge : 3 days (Store in an airtight container,Cool before refrigerating), freezer : 1 month (Store in a freezer-safe airtight container,Thaw overnight in the fridge,Reheat with a splash of water)