Ingredients

  • 1 onion, sliced
  • 1 red pepper, diced
  • 1 courgette, diced
  • 6 tomatoes, cut into large chunks
  • 1 tsp mixed herbs
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • Salt and pepper
  • 1 x 400g/14oz can of green lentils, drained
  • 300g pasta

        Method

        1. Preheat the oven to 180°C/350°F/gas mark 4.
        2. Place all of the prepared vegetables onto a roasting tray. Sprinkle over the herbs then add half of the oil and all the balsamic vinegar. Lightly mix, season well, then place into the oven for 25 minutes.
        3. Stir in the lentils and place back into the oven for another 10 minutes. At this point, cook the pasta.
        4. When the pasta is cooked, drain and carefully tip onto the roasted vegetables. Lightly stir and serve straight away.
        5. Serve each portion with a little drizzle of the remaining olive oil. You might top with a sprinkle of vegan cheese or nutritional yeast.

        Chef’s tip: This recipe can easily be adapted to your taste. Try adding peas, diced carrot, olives, capers, artichokes, garlic, mushrooms or garnish with fresh basil. 

        For more great ‘Main Meals’, click here.

        Recipe details

        Serves: 4

        Prep time: 0 hr

        10 mins

        Cook time: 0 hr

        35 mins

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