You will need (serves 6):
1 courgette
2 carrots
1 onion
2 cloves garlic
2 x 400g tins chopped tomatoes
5 tablespoons tomato puree
1 cup red lentils
1 cup green lentils
5 cups vegetable stock/water (made using one stock cube)
2 teaspoons basil
1 teaspoon parsley
1 teaspoon coriander
1/2 teaspoon chilli flakes
pepper to taste
Method:
- Finely chop all the vegetables and mince the garlic.
- Fry the onion in one tablespoon of olive oil in a large pot over a medium heat for 2-3 minutes. Add the garlic and fry for a further minute.
- Add all the rest of the ingredients to the pot and leave to simmer for 45-50 minutes, stirring regularly.
- Serve with your choice of spaghetti, pasta and veggies. I love mixing a handful of spinach leaves through the sauce just before serving and serving it with lots of spaghetti.
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