Surprisingly, red lentils make a really great sauce to accompany pasta when cooked until basically disintegrated, and are really flavourful with mustard seeds and lemon.  The addition of garden peas and spinach make this a complete and satisfying meal, with enough protein to not need a ‘meat replacement’.

• Heat 2tsp mustard seeds in a heavy saucepan until they begin to pop, then add 2 cups of vegetable stock, 1 cup of dried red lentils, a small onion chopped finely, a tablespoon of oregano and 2 cloves of garlic, minced.
• Bring to the boil, turn down to low heat and leave to simmer for 15 minutes, until the lentils are mushy.
• Add a small tin of peas, 2 big handfuls of spinach, 4 chopped mushrooms, the juice of half a lemon, a splash of nondairy milk and lots of black pepper.
• Cook until the spinach is wilted, then serve over pasta, cooked al dente.  I used an amazing lumaconi pasta from co-op, but it would work better with ta linguine.