Slimming World - The Royal College of Midwives

Ingredients

• 25g dried porcini mushrooms, chopped
• 125g dried puy lentils, rinsed
• 375ml hot vegetable stock, suitable for vegans
• Low-calorie cooking spray
• 1 large red onion, finely chopped
• 3 garlic cloves, crushed
• 1 large carrot, diced
• 1 green pepper, deseeded and finely chopped
• 400g can chopped tomatoes
• 1 tbsp light soy sauce/tamari
• 2 tsp vegan yeast extract
• Chopped fresh parsley, to serve
• Cooked dried pasta shells, to serve
• Put the dried mushrooms in a small bowl, cover with 150ml boiling water and leave to soak for 20 minutes.
• Stir the lentils (and any stock that hasn’t been absorbed) into the vegetables. Check the seasoning.
• Scatter with parsley and serve hot with the cooked pasta and a salad.