- Total time 25 minutes
- Portion size 4 servings
Ingredients
Method
In large skillet, heat oil over medium heat. Add garlic; cook, stirring, until fragrant, about 30 seconds. Add mushrooms, carrot, onion, salt and hot pepper flakes; cook, stirring, until softened, about 5 minutes. Push vegetables to edge of pan. Add tomato paste to centre; cook, stirring, for 30 seconds. Mix into vegetables; cook for 1 minute.
Stir in broth; cook until carrot is soft, about 5 minutes. Add lentils;
cook for 2 minutes.
Meanwhile, in large pot of boiling water, cook pasta according to package directions. Reserving 1 cup of the cooking liquid, drain.
Stir pasta and enough reserved cooking liquid to loosen sauce into lentil mixture. Stir in Parmesan.
Divide among plates; sprinkle with more Parmesan, if desired.
Nutritional facts PER SERVING: about
- Fibre 9 g
- Sodium 800 mg
- Sugars 10 g
- Protein 31 g
- Calories 544
- Total fat 17 g
- Potassium 880 mg
- Cholesterol 3 mg
- Saturated fat 3 g
- Total carbohydrate 79 g
%RDI
- Iron 44
- Folate 151
- Calcium 11
- Vitamin A 52
- Vitamin C 13
