Green Lentil and Vegetable Pasta Sauce – Serves 4
Shopping List
1 Tablespoon of Olive Oil
1 Onion – Diced
3 Carrots – Peeled and Diced
3 Sticks of Celery – Diced
1 Yellow Pepper - Diced
500 Millilitres of Vegetable Stock
1 Tin or Carton of Green Lentils - Drained
1 Tablespoon of Tomato Puree
1 Teaspoon of Marmite
2 Tomatoes - Diced
1 Teaspoon of Dried Thyme
Method
Fry the Onion, Carrots and Celery in the Olive Oil for about 5 minutes.
Add the Yellow Pepper and cook for a further 3 minutes.
Add the remaining ingredients to the pan and stir.
Bring everything to a gentle simmer and cook for 40 minutes.
Serve with a pasta of your choice (I prefer wholemeal as it contains more fibre than white, and I personally think that it tastes better).
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