Ingredients:

  • 1 onion peeled and chopped
  • 2tablespoon olive oil
  • 1 15 oz can of green lentils
  • 2 carrots, scraped and diced
  • 2 potatoes, peeled and diced
  • 1 small zucchini washed and sliced
  • 1 15 oz can of crushed tomatoes
  • 2 garlic cloves, crushed
  • 2 tablespoon fresh bazil, or 1 teaspoon dried
  • 1 quart of vegetable stock (1 onion, 2 garlic cloves, a carrot,
  • salt & pepper to taste
  • 2 ounces of thin pasta shapes

Directions:

Saute onion in oil for 5 min-add beans, all vegetables, garlic, and dried basil(if using) and seasonings and cook for 5 more minutes; add the stock or water and cover for 20-30 minutes; add pasta and cook for a further 10 minutes. If you are using fresh basil add this now and check the seasoning. Serve warm. Very filling dish. Serve with crusty vegan bread.

Serves 6.