Vegetarian Pasta

Ingredients:
2 teaspoons olive oil
1 large onion (finely
chopped)
2 cloves garlic (minced or
chopped)
400 grams (14.12 ounces) coarsely grated carrot
(you can do this in a
food processor or mini
chopper. Ditto the other
vegetables)
400 grams (14.12 ounces) coarsely grated sweet
potato
400 grams (14.12 ounces) zucchini, chopped
1 large red capsicum
(pepper), finely chopped
825 grams (29.12 ounces) crushed tomatoes
1 Tablespoon tomato paste
2 teaspoons salt
1 teaspoon to 1 Tablespoon dried basil (according to
your taste and whether
you use flavored tomato pasta 2 Tablespoons freshly chopped parsley
pepper to taste
400 grams (14.12 ounces) cooked lentils (be sure
to cook these separately)
Method:
Heat olive oil in a large non-stick fry pan or
saucepan. Sauté onion and garlic until onion is soft.
Add vegetables, tomatoes and tomato paste (or
tomato pasta sauce and extra water), salt, basil,
parsley, and pepper. Simmer gently until vegetables
are tender. Stir occasionally so it doesn’t stick to the
pan. Add cooked lentils last and heat through.
Serve with your favorite pasta. You can also have it
with rice. This serves 8.