A really easy, quick and affordable pasta dish that is sugar free and packed with vegetables. Perfect for a busy family day when you want dinner to practically make itself.
- 2 onions, finely diced
- 2 cloves of garlic, minced
- 6-8 sausages, cases taken off and meat rolled into "meatball" shapes
- 200 g (1 cup) green lentils
- 2 tbsp tomato puree
- 250 ml (1 cup) passata (or chopped/plum tomatoes)
- 250 ml (1 cup) stock (vegetable or meat)
- 1 tsp dried oregano
- 1 tsp smoked paprika or chipotle flakes (for smokiness)
- 150 g (1 cup) frozen peas
- 150 g (1 cup) frozen sliced peppers or mushrooms
- large handful frozen chopped spinach or kale, optional
- large handful pitted olives
- cooked pasta or vegetable noodles, to serve
-
Brown the onions, garlic and sausages in a little oil in a saucepan set over medium heat for 3-4 mins. If using a slow cooker, transfer to the crock pot and add the lentils, puree, passata, stock, oregano and paprika or chipotle. Stir to mix, then turn the slow cooker on High for 3-4 hours or Low for 6-7 hours, checking on the sauce towards the end of cooking time to ensure it doesn't stick or burn (if it starts to catch, just add a little more stock or water). For the last 30 mins of cooking time, add the remaining ingredients and cook again. Serve over cooked pasta or vegetable noodles, or throw in a tin of butter beans, call it a stew and serve with crusty bread and a side salad (my answer to every meal!).
-
If you don't have a slow cooker, after browning the onions, garlic and meat, add the lentils, puree, passata, stock, oregano and paprika or chipotle to the saucepan and stir to mix, then bring to the boil and simmer gently for about 15-20 mins, stirring regularly, until the sauce is thick and smoky. Add in the frozen veg and olives and cook for another 5-10 mins until everything is cooked through. Serve as you would from the slow cooker.