Creamy Lentil and Mushroom Stroganoff with Spaghetti and Crunchy Salad

Steps

1. Bring a large pot of salted water to the boil. Prepare vegetables. Thinly slice onion; slice mushrooms 0.5cm; mince garlic; drain and rinse lentils. Set all aside.
2. Heat a drizzle of oil in a large fry-pan on high heat and cook onion and mushrooms for about 6 minutes, until browned. Add garlic, salt, tomato paste and Stroganoff herbs and cook a further 1-2 minutes, stirring often until fragrant.
3. Add wine (if using) and reduce for about 1 minute. Reduce heat to medium, add lentils and vegetable stock. Bring to a simmer and cook for about 5 minutes, until liquid has almost reduced.
4. While mushrooms simmer, cook pasta in pot of boiling water for about 7 minutes, until tender. Drain well and toss with a little olive oil to avoid sticking. Once mushrooms have simmered, add cream and reduce heat to low-medium. Simmer for about 5 minutes until thick and creamy. Stir through Worcestershire sauce and season to taste.
5. While cream is simmering, roughly chop lettuce; thinly slice cucumber; dice tomatoes 1cm and add all to a large bowl. Toss with herb vinaigrette and season to taste. Chop dill and crumble feta.
6. To serve, divide spaghetti between bowls and top with plenty of creamy lentil and mushroom stroganoff. Top with sour cream and feta (if using) and sprinkle with dill. Serve salad on the side.