Serves 4-6
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To serve

  1. Heat the oil in a large saucepan over a medium heat. Fry the onion and carrot for five minutes until softened.
  2. Increase the heat and add the mushrooms, garlic, smoked paprika and thyme and cook for a further five minutes, stirring occasionally, until the mushrooms are browned.
  3. Add the lentils, tomatoes, soy sauce, 75ml of water and some seasoning. Bring to the boil, then lower the heat and simmer for 10 minutes until slightly reduced.
  4. Meanwhile, cook the tagliatelle in salted boiling water according to the package instructions.
  5. Serve the tagliatelle with a spoon of the mushroom ragù and some grated parmesan over the top.

Nutrition Facts

Per serving: 418kcals, 4.2g fat (0.6g saturated), 71.8g carbs (6.2g sugars), 26g protein, 29.1g fibre, 0.202g sodium 

DinnerFreezer-friendlyMeat-free30-minute mealsLow-fatBudget mealsMake it HealthyVegetarian

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