Simple Lentil Pasta with Pantry Staples
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
Add the onion and the garlic to a large saucepan or frying pan, and sauté for 2-3 minutes, until softened.
Add the carrot, mushrooms and bell pepper. Sauté for a further 2-3 minutes.
Stir in the basil, turmeric, paprika and salt. Stir to coat the vegetables.
Add the red lentils, chopped tomatoes, pasta, coconut milk, water and tamari.
Simmer for 12-15 minutes, until the pasta and lentils are soft, stirring in the kale halfway through the cooking process.