Red Lentil Lasagna
1 lg Onion, sliced finely 3 Cloves Garlic, minced 1 Red chili, deseeded 2 Stalks Celery, chopped *very* finely (because my Wife hates it) 1/2 c Water 1 lb Broccoli 1 sm Courgette/Z...
Ingredients
- 1large onion, sliced finely
- 3Clovegarlic, minced
- 1red chili, deseeded
- 2stalks celery, chopped
- 1lbbroccoli
- 1small courgette/zucchini
- 1/2lbmushroom
- 1pt vegetable stock (vecon and
Directions
- 1
1 lg Onion, sliced finely 3 Cloves Garlic, minced 1 Red chili, deseeded 2 Stalks Celery, chopped *very* finely (because my Wife hates it) 1/
- 2
Add stalks of the broccoli, the courgette 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 flowerets
- 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