SPAG BOL LENTIL BOWL

Ingredients

• 110 g Onion, peeled, chooped
• 110 g Red bell pepper, diced
• 60 g Carrot, peeled and chopped
• 120 g Small zucchini, diced
• 400 g Canned tomatoes, crushed
• 200 g Lentils, canned
• 75 g Pasta, whole-wheat, dry
• 2 clove Garlic
• 1 tbsp Tomato paste
• 1 sprig Rosemary, fresh
• 1 sprig Oregano, fresh

Method

1. Heat 1 1/2 tablespoons of water in a large pot or wok over medium heat.
2. Add the onion, garlic and lightly brown for 1 -2 minutes, then add the shredded zucchini, carrots and red pepper. Cook for 8 minutes, or until the onions are clear and all of the vegetables are soft.
3. Add the lentils, tomatoes, tomato paste, rosemary, and oregano to the pot. Stir the mixture well, and bring it to a boil. Reduce it to a simmer and cover.
4. Cook for approximately 30 minutes if using pre soaked lentils, stirring occasionally, until the lentils are cooked through but not mushy. (If using canned lentils this time can be greatly reduced and only need to be heated through ). If the mixture becomes overly thick (if it’s tough to stir and no liquid is visible at the bottom), add some water by the 1/4 cup.
5. When the sauce is fifteen minutes from being done, heat a large pot of water to boil. Add the pasta and cook according to package instructions and serve immediately.
6. Enjoy this old family favourite.