Gluten Free Hummus Lentil Veggie Spaghetti

Hope everyone had a great weekend! I had to work, which was ok, but otherwise I didn’t get up to much.
Anyways – let’s get down to the REAL reason you are on my site – a NEW recipe! 🙂

Making a stir fry can be one of the easiest and quickest meals to prepare, especially since it typically requires only one frying pan.

This one requires a wok/frying pan and a pot for the gluten free spaghetti.

The beauty of this recipe is the sauce is super easy to make. If you’ve got hummus on hand, plus a few essentials on hand (lemon, salt & pepper, and a plant based milk (or ever water!)), you’ve got a bangin’ sauce! A lot of the time I make my own sauces anyways, but for those of you that most rock with store bought sauces, let this be a gateway to see how making your own sauces really can be a thing!

Gluten Free Hummus Lentil Veggie Spaghetti


  • 2 cloves garlic, pressed/minced
  • 1 large carrot, grated
  • 1/2 medium bunch Dino kale, ripped
  • 1 stalk broccoli, chopped
  • 1.5 cups spinach
  • 1.5 cups lentils (pre-rinsed/soaked)

For the sauce

  • 1 tsp frozen grated lemon
  • 3 tbsp hummus (I used my favourite “Sprouted Green Lentil” from Earths General Store – it’s locally made & delish!)
  • 1/4 cup coconut milk (or water if you do not have any plant based milk substitutes on hand)
  • Salt, pepper and cayenne to taste
  • 2/3 package gluten free pasta

  1. Chop that garlic up to get the allicin building!
  2. Prep the veggies – ie. chop, wash, etc.
  3. Prepare the spaghetti as per the instructions on their packaging.
  4. In a wok/frying pan, heat the garlic on low heat until fragrant.
  5. Add the kale and turn the heat up to medium for a couple of minutes, stirring frequently.
  6. Turn the heat back down to low, and add the broccoli.
  7. Put a lid on the wok for a few minutes, and assemble your sauce ingredients into a small bowl, setting aside a bit of the grated lemon for topping (if you wish). Mix with a fork or whisk until as smooth as possible.
  8. Now add the lentils, cook for a couple minutes more.
  9. Add the spinach. Mix everything together and cover for a couple minutes more.
  10. Drain the spaghetti, rinse a bit with cold water in case any noodles are stuck together, and set aside.
  11. Once everything is evenly cooked, add the carrot on top, remove from heat, and add the sauce.
  12. Combine sauce and veggies until evenly coated.
  13. Serve! Top with remaining grated lemon if you set any aside.
  14. ENJOY!

Serves 3.

This recipe is 100% me! 🙂 Hope you enjoy it, and we’ll see you tomorrow for another tue-review! 🙂
Originally posted February 8/16.

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