“The walnut, tempeh, Puy lentil blend in this recipe delivers on the protein and fibre needs for your gut wellbeing, and the texture and flavour of this combination are phenomenal,” says Dr Rupy Aujla.
“With red wine and mixed herbs plus a bit of time you get a gorgeous bowl of food that is nourishing and delicious. Try it with different pasta varieties if you wish and, for more protein, use a lentil or bean-based pasta.”
