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Paprika spiced tomato and lentil pasta

Serves   4
Prep time: 10 mins
Cooking time: 30 mins

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

* The ingredients used in this recipe are shared with other recipes from week two of the spring weekly meal planner. See the meal planner here.

Beef paprikash

Ingredients

Method

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.

Cooking tips: 

There will be extra dry pasta, store this in an airtight container in a cool place.

Adapt it:

Use frozen corn instead of peas if you prefer.

Paprika can be swapped for mixed herbs.

Serve with grated cheese.

Kid-friendly alternatives:

Use minimal salt when cooking.

Add extra peas, corn or frozen mixed veg instead of spinach if preferred.

Leftovers: 

The cooked pasta and sauce can be frozen separately. Or can also be eaten for lunch the next day.