I’m loving creating meat free versions of my old school fave recipes and this is another delicious winner! I serve mine with zucchini pasta since the lentils and beans are so filling but you could easily serve yours with pasta if you want more of a traditional spag bol. Another amazing bonus about this meal is it is unbelievably cheap to make, so going meat-free won’t break the bank with this one!
2 tablespoons of olive oil
½ brown onion, diced
2-3 cloves of garlic, diced or crushed
1-2 chillies, sliced thinly
1 can of diced tomatoes
1 tablespoon of basil pesto
Salt and pepper, to taste
Sprinkle of mixed herbs or fresh basil leaves
1 can of lentils (any colour), rinsed
1 can of red kidney beans, rinsed
2 teaspoons of coconut oil
2 zucchini’s, spiralized
Heat olive oil in a fry pan on a medium heat and cook onion, garlic and half the chillies for 1-2 minutes
Add the whole can of diced tomatoes, basil pesto, salt, pepper and herbs and allow to simmer for 5 minutes
Mix in lentils and red kidneys to the tomato sauce and allow to simmer for a further 10-15 minutes, or until the sauce thickens up to desired consistency
One the sauce is done, turn the heat off and cook the zucchini pasta in the coconut oil (in another pan) for 1-2 minutes on a high heat
Serve with the remaining fresh chilli (if you like a little extra spice) or some fresh basil leaves
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