Red lentil pasta
Heat coconut oil over low/ medium heat. Saute sliced scallions, chopped oyster mushrooms and sliced carrots for about 5 minutes. Then add little bit of minced garlic and broccoli florets. Season with salt, turmeric and garam masala. Add precooked lentils, little bit of water and tinned coconut milk. Cook with the lid on for some minutes.
At the end of cooking, stir in cooked red lentil spaghetti.
Transfer into a bowl and top with chopped coriander leaves.
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