A combination of green lentils and vegetables bound together in a rich tomato sauce.
- 2 tablespoons tomato purée
- 2-4 mugs boiling water (to make the sauce)
- 2 x 400g tins green lentils (partially drained)
- 2 medium carrots (grated)
- 1 x 250g punnet mushrooms (e.g., chestnut), diced
- 2 medium courgettes diced
- 4 tablespoons nutritional yeast
- 1 teaspoon garlic granules
- 1 teaspoon Italian herb mix
- 1 teaspoon black pepper
- Salt to taste
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Grate the carrots and dice the mushrooms and courgettes.
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In the slow cooker, mix the tomato purée with a cup or two of boiling water to create a smooth gravy style sauce.. (Alternatively use a casserole dish or large saucepan).
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Layer in the diced mushrooms, diced courgettes, grated carrots and partially drained lentils.
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Check that the water level just covers the ingredients and add more if necessary.
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Cover and leave to cook for an hour in the slow cooker or oven, or 20 minutes on the stovetop.
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Remove the lid and add the nutritional yeast, garlic granules, Italian herb mix, black pepper, and salt (to your taste). Mix everything together and check the liquid level, replace the lid and continue cooking.
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For the slow cooker, this will be happy to cook for anything from 4-8 hours. In the oven a couple of hours should do. On the stovetop, this should be ready within an hour.
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Serve & Enjoy.
