I confess that even though I like cooking, I’m not the best of cooks. Yet, sometimes I can surprise myself. I’m always trying to think of new, easy and quick (yet healthy) recipes. But I often end up with something really tasteless. Yet today was not one of those days. Here’s what I had for dinner:
Spaghetti With Mushrooms And Lentils
Ingredients:
50 to 60g of spaghetti
50g of chopped mushrooms
1 clove of garlic
2 spoons of avocado oil
50gs of pre-cooked lentils
A dessert spoonful of vegan butter or margarine
Salt to taste
A few coriander leaves to decorate
Procedure:
Boil the spaghetti with some salt and the butter/margarine until fully cooked. Stir fry the mushrooms and the garlic on the avocado oil and salt until the mushrooms shrink in size. Add the lentils. Let it simmer until nearly dry. Display the mushrooms and the lentils on top of the spaghetti on a plate and decorate with coriander leaves.
NB: If you don’t like coriander, you may use parsley leaves instead. Should also work well with other types of pasta.
About the author: I’m a Portuguese copywriter and I love blogging about absolutely anything interesting that comes into my mind. I’m passionate about veganism and I hope my entries are inspiring.
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