Lentil Pasta

Ingredients

  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1 medium carrot, chopped
  • 1 cup (76g) mushrooms, chopped
  • 1 red bell pepper, chopped
  • 1 tsp basil
  • 1 tsp turmeric
  • 1 tsp paprika
  • 1 tsp salt
  • 1 cup (100g) red lentils
  • 1 can (400g) chopped tomatoes
  • 2 cups (200g) gluten-free pasta
  • 1/2 can (120ml) coconut milk
  • 1 cup water
  • 2 tbsp tamari
  • 2 cups (134g) kale

Preparation

  1. Add the onion and the garlic to a large saucepan or frying pan, and sauté for 2-3 minutes, until softened

  2. Add the carrot, mushrooms and bell pepper

  3. Sauté for a further 2-3 minutes, before stirring in the basil, turmeric, paprika and salt

  4. Stir to coat the vegetables, then add the red lentils, chopped tomatoes, pasta, coconut milk, water and tamari

  5. Simmer for 12-15 minutes, until the pasta and lentils are soft, stirring in the kale half way through the cooking process

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