Paprika Spiced Tomato and Lentil Pasta

A vegetarian take on Hungarian paprikash, a great comfort food highlighting the sweet, peppery and subtle earthy flavours of paprika.

4
15 Minutes

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Ingredients

  • 300g pasta of choice
  • 1 tablespoon oil, divided
  • 1 large onion, diced
  • 2 cloves garlic, finely chopped or 1 teaspoon crushed garlic
  • 300g mushrooms, sliced
  • 1 tablespoon paprika
  • 400g can chopped tomatoes
  • 250ml (1 cup) water
  • 400g can lentils, drained and rinsed
  • 2 large carrots, grated
  • 1 teaspoon sugar (optional)
  • 300g (2 cups) frozen peas
  • 300g frozen spinach, defrosted
  • Salt and pepper, to taste

Method

  1. Cook pasta according to packet instructions.
  2. Heat oil in a deep frying pan or skillet on the stove over medium-high heat, sauté onions until they become soft. Add garlic and mushrooms and cook until fragrant and the mushrooms are cooked. Add paprika, mix and cook for about a minute.
  3. Turn the heat to high and carefully pour canned tomatoes, water, lentils, carrots, and sugar (if using) into the pan, bring to a simmer.
  4. Add peas and spinach to the pan once the sauce has slightly thickened, simmer for another 2 minutes. Test taste, adding salt and pepper to taste.5. Portion pasta into bowls and top with paprika spiced tomato and lentil sauce.
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