Name: One Pot Vegan Spag Bol
Prep time: 5 min
Cook time: 15 min
Yield: 2
Ingredients: 250g cooked lentils; 400g canned tomatoes; 200g spaghetti; 500ml water; 1/2 yellow onion; 2 cloves garlic; 1/4 tsp salt; 1/2 tsp sweetener; 1 tsp italian herbs; 2 tsp olive oil; Pinch of red pepper flakes (optional); Vegan parmesan (optional)

Finely dice onion and mince garlic.
Heat up olive oil in a large pot (big enough to hold all the spaghetti), add onion and garlic and stir fry until fragrant and slightly golden.
Add tomatoes to pot, and crush tomatoes with your spatula. Let simmer for 1 minute.
Add the rest of the ingredients to the pot and increase heat to high. Bring to a boil then reduce heat back to a simmer, and cook for 8-10 minutes or until the spaghetti is al dente, stirring frequently.
Remove from heat and transfer spaghetti to serving bowls. Top with vegan parmesan if desired. Enjoy!

Notes

I used wholemeal spaghetti but you can use one that suits your dietary needs eg. gluten free.
Do not substitute tinned tomatoes with fresh as the flavor of the final dish won't be the same!
You can use 1-2 cloves of garlic.
You may substitute water with vegetable stock for even more flavors! Simply use the same volume of stock as water, but omit the salt.
Take care not to over cook the spaghetti or it will turn out mushy.

One Pot Vegan Spag Bol

One Pot Vegan Spag Bol

Ingredients (2 servings)