Lentil & Veggie Pasta
Angie Halten
Add some cayenne pepper to this dish if you like a bit more spice.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
- 1 tsp oil
- 2 large carrots thinly sliced
- 2 stalks celery thinly sliced
- 1 large onion chopped
- 1 red pepper thinly sliced
- 3 cups GF chicken broth
- 1 cup dried lentils
- 1 bay leaf
- 1/4 tsp dried rosemary
- 1/4 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 lb GF shaped pasta cooked
Heat oil in large non stick frying pan. Sauté veggies until soft.
Add chicken broth, lentils, bay leaf, rosemary, thyme, salt and pepper.
Simmer for 30 minutes or until lentils become soft.
Get rid of the bay leaf. Combine lentil mix with cooked pasta and toss well to combine.
