A vegetarian take on a very popular classic. Lentils are an excellent source of protein and fibre, and combined with a bunch of other vegetables, this is one super healthy meal!
This recipe is also a great way to use up leftover vegetables – just dice and throw in whatever you’ve got.
Ingredients (serves 4):
1 tin brown lentils, rinsed and drained
1 jar good quality tomato pasta sauce
1 tomato, diced
1 carrot, peeled and diced
1 stick celery, diced
1 zucchini, diced
1 small tin sweet corn, drained
Small handful of black olives, sliced (optional)
Cooked wholemeal spaghetti or steamed zucchini noodles to serve
- Combine all ingredients except pasta in a large saucepan and simmer, covered, over medium heat for 20 minutes or until vegetables are soft. Add a small amount of water if sauce is too thick.
- Serve with pasta or zucchini noodles and top with parmesan.