|
Serves:
2 |
Cooking:
40-45 minutes |
|
Preparation:
20 minutes |
|
Ingredients:
|
1 medium |
onion,
peeled and chopped |
|
1 clove |
garlic,
peeled and crushed |
|
|
oil for frying |
|
200g/8 oz |
mushrooms, sliced |
|
1 each of |
red,
yellow, green capsicum pepper |
|
1-2 |
courgettes, chopped |
|
1-2 |
medium
carrots, chopped |
|
397g/14oz |
can chopped
Italian tomatoes |
|
15ml/1 tbsp |
tomato purée |
|
handful |
split red lentils |
|
15ml/1tbsp |
fresh mixed
herbs, chopped
or
5ml/1 tsp
dried mixed herbs |
|
1.75ml/¼
tbsp |
dried oregano |
|
150ml/¼
pt |
vegetable stock |
|
to taste |
salt &
freshly ground black pepper |
Method:
In a large,
heavy-based saucepan, fry the onions
and garlic in a little oil until soft without browning. Add the
mushrooms and vegetables and fry for a further 2-3 minutes.
Stir in the
tomatoes, herbs, vegetable stock and enough lentils to give the sauce
body and simmer until the vegetables are tender (25-30 minutes)
Recommended
pasta: spaghetti; long
pasta; ribbon pasta; shapes, lasagne