A easy and cheap meal to make with all the family. You can add extra vegetables in such as courgette, squash or pepper if you would like to up your vegetable intake and introduce your family to new tastes and flavours. Serve with salad and/or garlic bread.
800g Chopped Tomato
200g Red Lentils
2 Carrots - Diced
1 Onion - Diced
2 Celery Sticks - Diced
150ml Vegetable Stock
Salt & Pepper
2 Garlic Cloves
1tbsp Mixed Herbs/Italian Herbs
1tbsp oil
2tsp Paprika
● Heat the oil over a medium heat, add celery, onion and carrot.
Cook until soft but not coloured. Add the garlic, herbs & paprika
mix through and add lentils, stock and tomatoes.
● Bring to the boil and simmer. Reduce until sauce is nice and thick
and lentils are cooked through, around 10-15mins on low heat. If
sauce gets too thick, add some water.
● Pour just enough to cover the bottom of an oven dish, layer with
pasta sheets and repeat with lentil mix until mix is all gone and
you have a couple of layers of pasta and mix.
● Top with Bechamel sauce and cheese
● Bake until golden brown and bubbling
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