Ingredients
- 2 onions, finely chopped
- 2 stalks celery, chopped
- 3 garlic cloves, crushed
- 250 ml (1 cup) red lentils*, chopped
- 500 ml (2 cups) sodium-reduced beef or mushroom broth
- 500 ml (2 cups) dry white wine or water
- 1 can 156 ml (5 1/2 oz) tomato paste
- 15 ml (1 tbsp.) chopped fresh parsley
- 5 ml (1 tsp.) dried oregano
Preparation
- Place onion, celery and garlic, lentils, beef or mushroom stock and dry white wine or water in a large pot. Cover and cook over low heat for 35 minutes. Add remaining ingredients and cook for a further 15 minutes, or until lentils are cooked through. Serve over pasta.
- 1 can of canned legumes can be used. Drain well and rinse to remove salt from preserved water.