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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Served over pasta, rice or a baked potato this makes for a great vegetarian meal. Ingredients:
1 onion, chopped |
2 garlic cloves, crushed |
2 carrots, coarsely grated |
2 sticks celery, chopped |
3 tablespoons olive oil |
2/3 cup red lentil (rinsed) |
410 g tinned chopped tomatoes |
2 tablespoons tomato paste |
450 ml vegetable stock (cubes are fine) |
1 teaspoon dried italian herb seasoning |
salt |
ground black pepper |
Directions:
1. In a large saucepan gently fry the onion, garlic, carrots and celery in the oil for about 5 mins, until they are soft.
2. Add the lentils, tomatoes, tomato paste, stock, herbs and seasoning.
3. Bring the mixture to a boil then partially cover with a lid and simmer for 20 minutes until thick and soft.
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