Recipe for pasta with lentil and tomato sauce

Serves 4


1 tbs olive oil
2 carrots, peeled and diced
2 celery sticks, trimmed and diced
1 onion, finely chopped
1 cup dried brown lentils
400g tin chopped tomatoes
2.5 cups water (though you may need to add more during cooking)
2 tbs tomato paste
1 tbs dried oregano
2 tbs chopped fresh parsley
Black pepper to taste
Enough cooked pasta for everyone! Egg-free pasta for a vegan meal.


1. Heat oil in a large saucepan. Saute carrots, celery, and onion for 5 minutes or until vegetables are tender.


2. Add lentils, tomatoes, tomato paste, and water. Bring to the boil. Reduce heat. Simmer for 40 to 45 minutes or until lentils are tender but still hold their shape (if you need more liquid, add water as needed).


3. Stir in oregano and pepper. Serve sauce over hot pasta.

This is a bad photo, it looks much better than this!
Happy eating :)