Greek-style Lentil & Vegetarian Mince Penne
Ingredients:
- 60 gram canned lentils drained
- 75 grams vegetarian mince (I use Sanitarium but TVP could be used instead)
- 200 grams passata
- 1 tsp garlic
- 60 grams onion, diced
- 1 tsp oregano flakes
- 1/2 tsp parsley
- pinch white pepper
- 1 vegetarian beef style stock cube (I use Massel)
- 1/2 small carrot grated
- 1 tbs dry sherry
- 1/2 tsp fennel powder
- 2 tbs water
- 70 grams corn & rice pasta (or your prefence for pasta)
- (optional) fetta for garnish
Preparation:
- Cook the pasta seperately and cool with cold water.
- Place the onions and garlic in a pan and pour in the passata.
- Crumble the stock through the passata, stirring to mix into the liquid.
- Place in the spices and the mince, cooking for about 5 minutes.
- Pour in the lentils, sherry and the carrot and simmer for another 5 minutes.
- Add a little water before mixing the pasta through.
- Serve with the optional crumbled fetta on top.
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