1 cup of red lentils, rinsed
1 tin of plum tomatoes
1 onion, choppped
2 large potatoes, peeled and diced
1 sweet potato (or carrot) diced
2 sticks of celery, chopped
a handful of pasta
10 fresh sage leaves (or 1/2 a teaspoon of dried)
1 teaspoon of Vecon stock or other stock of choice
handful of greens, chopped (we used kale)
salt to taste
- Place the lentils in a large pan and cover with water. Bring to the
boil and turn down to simmer.
- Prepare the vegetables and add to the pan with the tomatoes, pasta,
stock and herbs - add more water if you need, if too thick.
- Cook at a low simmer until veg and pasta are tender, (probably
about 20 minutes).
- Add the greens for the last couple of minutes of cooking time and
season to taste.
Your question and comments are welcome