Lentil mince
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Onion finely chopped | |
| 1 | large | Carrot finely chopped |
| 3 | Sticks celery finely chopped | |
| 4 | ounces | Red lentils |
| 1 | can | (7oz) tomatoes; add to pan and chop up |
| 1 | pint | Stock made with 2 stock/bouillon cubes; (veg) |
| 1 | tablespoon | Soy sauce |
| Freshly ground black pepper | ||
| Salt | ||
| Herbs & spices to taste; I used 1 teaspoon each of dried oregano and basil | ||
Directions
Place chooped vegetables in a large pan with a lid season with salt and pepper.Cook until soft in about ¼ pint of stock.
Add all remaining ingredients cover and cook for about 20 mins until tender and at a consistency to your taste.
Serve as a topping for a baked potato or with mashed potatoes and a green vegetable, with pasta and grated fat free cheese or layered in a lasagne.
I served it over some steamed vegetables and it was delicious.
Posted to fatfree digest by Maralyn <maralyn.olsen@...> on Aug 11, 1998, converted by MM_Buster v2.0l.