lentil mince

1 Servings
Onion finely chopped
1 large Carrot finely chopped
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
  Herbs & spices to taste; I used 1 teaspoon each of dried oregano and basil

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.

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