Substances:
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1 tsp olive oil
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1 white onion, finely chopped
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2 cloves of garlic, crushed
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1 knob of ginger, grated
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2 medium carrot, chopped into chunks
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2 medium inexperienced zucchini, chopped into chunks
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100g button mushrooms, sliced
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2 sticks of celery, finely chopped
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100g dry purple lentils
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400g canned chopped tomatoes
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500ml low salt vegetable inventory
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2 bay leaves
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1 tsp dried oregano
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pinch of pepper and chilli flakes (to style)
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100g of shredded cheese
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1 packet of entire wheat pasta of your alternative
Technique:
1. Warmth oil in a pot. Add onion, garlic, ginger into the pot and cook dinner till fragrant
2. Then add carrot, zucchini, mushrooms and celery, stir till greens begin to soften
3. Add lentils, chopped tomatoes, inventory, bay leaves and oregano into the pot. Stir and canopy to carry to a boil
4. As soon as boils, carry the warmth to decrease and simmer for 20 minutes till lentils take in the water
5. In one other pot, carry water to a boil and cook dinner the pasta until al dente
6. Season the lentil bolognaise with pepper and chilli flakes
7. Serve 1 cup of lentil bolognaise with 1/2-1 cup of cooked pasta and 1 tablespoon (20g) of shredded cheese
8. Have a facet salad with inexperienced leafy greens, tomato and cucumber for extra veggies!
Get pleasure from:)
