Vegan Recipes

Contributor: Dr. Rashmi Chadha

8 servings (but usually eaten as 4 as everyone loves it!)

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Ingredients

8 cups vegetable broth

1 heaping cup dried brown/green lentils - washed

¼ cup olive oil

2 medium large onion - thinly sliced

1 tsp cumin seeds

1 tsp ground coriander powder

2 cups fresh cilantro leaves and stems - chopped finely

4 oz dried tagliatelle or fettuccine broken into bite-sized pieces

Lemon juice (to taste)

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Method

• Combine broth and lentils in large saucepan. Bring to the boil. Reduce to a simmer and cook until lentils soft.
• Whilst the lentils are cooking, put a smaller saucepan on the heat, and warm olive oil. Add onions and garlic and cook until just beginning to colour. This will take 10-15 minutes. Cooking for less time will not develop the flavour enough.
• Stir cumin seeds and ground coriander into the softened onion. Cook until fragrant, about 1 minute. Be careful not to burn the spices (add more oil if dry).
• Stir half the chopped cilantro into the onion mix. Remove pan from heat once wilted.
• Add onion mix to the lentil-broth.
• Add dried tagliatelle to the saucepan. Bring to boil and simmer until pasta is cooked to al dente.
• Stir in plenty of lemon juice to give it a cohesive sharp flavour.
• Add the remaining cilantro. Season and add further lemon if needed.