Lentil Tahini Pasta

Made this with red lentils which went super saucy. Enjoyed this. Threw in some olives for variety. Easy and comforting

This was really nice, quick and easy. Will defo make again for batch cooking Added lemon and a dash of syrup

I added extra olive oil and lemon juice to enhance the flavour, as it was initially a bit sour but very filling and tasty. I also used whole wheat penne pasta.

I used wholewheat fusilli and added chestnut mushrooms. Replacing the vegetable stock with red wine stock gave a better depth of flavour. Replacing the dried lentils with canned lentils also sped up the cooking time.

I would either use half the pasta water or none at all to keep it thicker.

Lentils need more cook time, hence more liquid if you don't like crunchy lentils. Added a little nooch and nutmeg to tone down the bitterness. Overall, a good, hearty pasta dish.

loved it, but my fiancée didn’t. pretty easy tho and would make again for myself.

I sautéed an onion, carrot and courgette before adding the broth and lentils to get in a few more veggies :) used dried red lentils, added a vegan chicken stock cube to the broth and finished it off with a knob of butter before serving - it was absolutely delicious and very comforting 😊

Used chickpea pasta, added peas. Did not have veggie broth but added vegetable bouillon to water!

So yummy ! Can't wait to make again To make it easier I used pre- cooked brown lentils (tinned) - leaving out the vegetable broth I cooked onion with the tinned lentils and added all spices, mixed in pasta & spinach at the end. Salt and pepper to taste I used red lentil pasta for extra protein

Not bad. I added double the spices and plenty of salt for more flavour.

This one was a miss for us. Just didn't have much flavor in the end. If we make it again would probably add some fresh garlic, mushrooms and zuchinni and potentially some more spices.