Directions

• Start by warming up your pan with olive oil. Put a small pot of water on and bring to boil.
• Dice your onion and add to the pan to sizzle. Slice up your mushrooms and add to your pan. If things stick just add a few tbsp of water to loosen. Once soft add the diced garlic, herbs and salt and pepper. Stir in the tomato paste then the stock.
• Meanwhile when your pot of water is boiling add the half of pkt of spaghetti noodles in and add a teaspoon of olive oil in so that the spaghetti doesn’t stick.
• Add the cooked lentils (or tinned, drained) and crushed walnuts (optional). Stir and let everything come to the boil, then take down to a simmer.
• Add the tinned tomatoes and stir in. Finish with adding the balsamic vinegar (or tsp sugar) and stir together.
• Plate up & grate your vegan cheese on top.