
Gluten Free Vegan Brown Lentil & Vegetable Pasta

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I have been making this delicious gluten free brown lentil and vegetable pasta for about 20 years. It has become a staple in my family: a fantastic healthy allergy-friendly meal the whole family can enjoy. It is gluten free, dairy free, egg free, nut free and soy free. If you don't want to make your own tomato sauce you could always use a small can of tinned tomatoes and 1 tablespoon of tomato paste in the recipe. But I prefer to use fresh ingredients. If you are serving this recipe to children, leave out the red chilli flakes. Enjoy!
ingredients
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serves: 8
2 cups brown lentils
10 cups filtered water
6 cups vegetable broth (I use Massel for the best flavour)
2 cups finely chopped brown onion (about 1 medium)
2 cups carrot (about 4 carrots) finely diced
1 cup zucchini (about 1 medium) finely diced
1 cup finely chopped broccoli stalk or broccoli slaw
1 cup flat leaf parsley (about 1 bunch) chopped finely
1 1/2 cups chopped tomato (about 2 medium tomatoes)
1/2 cup chopped celery (about 1 -2 ribs)
1/2 cup sun dried tomato
2 tbsp finely chopped fresh garlic
1 tbsp agave nectar
2 tsp Celtic sea salt
1 tbsp dried basil
1/2 tbsp dried oregano
1/2 tsp dried red chili pepper flakes (optional leave out if serving to children)
freshly ground pepper to taste
Servings Per Recipe: 8
Amount per Serving
Calories: 238
- Total Fat: 1 g
- Saturated Fat: 0.2 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 1067.6 mg
- Total Carbs: 44.6 g
- Dietary Fiber: 17.4 g
- Sugars: 10.1 g
- Protein: 14.8 g
preparation

comments
Mommy_loves_to_cook
January 11, 2012