Heavenly Tempeh and Green Lentil

Name: Heavenly Tempeh and Green Lentil Spaghetti
Total time: 35 min
Yield: 2, 3 or 4 people
Ingredients: 1 Tbsp of Olive oil; 20 ML of Soy sauce; 250 Grams of Spaghetti; 1 Pieces of Red onion; 2 Pieces of Garlic cloves; 1 Tbsp of Olive oil; 50 Grams of Tomato paste; 2 Grams of Coriander powder; 2 Grams of Cumin powder; 2 Grams of Smoked paprika powder; 2 Grams of Chilli flakes; 400 Grams of Chopped tomatoes; 400 Grams of Canned lentils; 100 ML of Soy cream; 1 Tsp of Salt; 1 Tsp of Black pepper

Spaghetti

This is truly mouthwatering!

Cals 647 · Prot 27 · Carbs 114 · Fat 12

Vegan

35 min

Heavenly Tempeh and Green Lentil Spaghetti

This is truly mouthwatering!

Cals 647 · Prot 27 · Carbs 114 · Fat 12

Vegan

Ingredients

Tempeh

Olive oil

1 Tbsp

Soy sauce 9*10*11*

20 ML

Spaghetti 10*

250 Grams

Sauce

Red onion

1 Piece

Garlic cloves

2 Pieces

Olive oil

1 Tbsp

Tomato paste

50 Grams

Coriander powder

2 Grams

Cumin powder

2 Grams

Smoked paprika powder

2 Grams

Chilli flakes

2 Grams

Chopped tomatoes

400 Grams

Canned lentils

400 Grams

Soy cream 9*

100 ML

Salt

1 Tsp

Black pepper

0.5 Tsp

Allergens

*9 Soya, *10 Wheat, *11 Gluten

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2676 / 647
Fats (g)	12
of which saturated (g)	1.8
Carbohydrates (g)	114
of which sugars (g)	13.2
Fibers (g)	14
Proteins (g)	26.6
Salt (g)	2.4

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Start sauce

Start with the sauce. Peel and mince onion and garlic. Heat oil in a pan over medium high heat. Fry onion for 5 minutes. Add garlic and fry for 2 minutes.

2 Add spices

Add tomato paste and all the dry spices. Stir for 2 minutes.

3 Simmer

Add chopped tomatoes. Pour lentils to a colander, rinse and drain. Add to the sauce. Bring to a boil, then reduce the heat to low. Cover and simmer for 20 minutes (add a splash of water if the sauce becomes too thick).

4 Fry tempeh

Cut tempeh to very thin slices, then into small crumbles. Heat oil in a pan over medium high heat. Add tempeh and fry for 6–8 minutes until browned and crispy. Add soy sauce and set aside.