Lentil Lasagna
1 large onion -- thinly sliced 3 cloves garlic -- minced 1 whole red chili pepper -- deseeded 2 stalks celery -- chopped fine 1/2 cup water 1 pound broccoli 1 small zucchini 1/2 po...
Ingredients
- 1large onion -- thinly sliced
- 3clovegarlic -- minced
- 1whole red chili pepper -- deseeded
- 2stalks celery -- chopped fine
- 1/2cupwater
- 1poundbroccoli
- 1small zucchini
- 1/2poundmushrooms
Directions
- 1
1 large onion -- thinly sliced 3 cloves garlic -- minced 1 whole red chili pepper -- deseeded 2 stalks celery -- chopped fine 1/2 cup water
- 2
Add stalks of the broccoli and the mushrooms and simmer for about five minutes
- 3
Add the stock, the canned tomatoes, the herbs, salt and pepper, the lentils and the broccoli florets
- 4
Simmer till the lentils are tender
- 5
Add the corn and the tomato puree
- 6
The resulting mixture should be fairly sloppy still because it has to go into the oven for 20 minutes
- 7
In another pan stir the flour into the cold 1/4 cup of water till a paste is made
- 8
Put on the heat and slowly add the soya milk making sure to avoid lumps