Lentil pasta made with simple pantry ingredients by @earthofmariaa
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
½ can (120ml) coconut milk
1 cup water
2 tbsp tamari
2 cups (134g) kale
Instructions:
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. Stir to coat the vegetables, then add the red lentils, chopped tomatoes, pasta, coconut milk, water and tamari.
4.Simmer for 12-15 minutes, until the pasta and lentils are soft, stirring in the kale half way through the cooking process.
1. Add the onion and the garlic to a large saucepan or frying pan, and sauté for 2-3 minutes, until softened.
Ingredients
Instructions
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. Stir to coat the vegetables, then add the red lentils, chopped tomatoes, pasta, coconut milk, water and tamari.
4.Simmer for 12-15 minutes, until the pasta and lentils are soft, stirring in the kale half way through the cooking process.
