22 Street Lane Nursery - Dish of the Month

July 2025 Dish of the Month Recipe

Creamy Leek, Red Lentil and Courgette Linguine

Ingredients: • 1 leek, washed & finely diced • 100-200g of red lentils, washed and rinsed • 500ml of vegetable stock • 1 carton of Oatly (dairy-free) cream • 1tbsp of dried oregano • 1tbsp of dried basil • 1 red pepper, washed & finely diced • 1 clove of garlic, finely diced • 400g of best-quality chopped tomatoes, such as Mutti • 1tbsp of tomato paste • Handful of parsley to finish, finely diced • 1tbsp of olive oil • 1 washed and diced courgette • 5 fresh basil leaves

Method: 1. Start by adding the pre-washed and prepped peppers, leeks and courgettes to a pan. Once they have softened, add the garlic making sure you turn the heat down so it doesn’t burn. 2. Add the vegetable stock to the pan, allowing the vegetables to cook, then add the rinsed lentils and remaining ingredients, with the chopped tomatoes and dried herbs. 3. Cook the lentils for around 20/25 minutes until they’re nice and tender, also checking that nothing is catching on the bottom of the pan. Finish it off with fresh slices of basil in the simmering sauce. 4. Cook the pasta according to the packet instructions, drain and serve with the sauce. Finish with the diced parsley and any additional cheese or toppings. We highly recommend yeast flakes or feta cheese.