DOCUMENT

Lentils can be steamed in the steam oven, rather than using canned lentils. 1 brown onion 1 celery stalk 1 red capsicum 1 cup button mushrooms 1 carrot 1 broccoli 2 garlic cloves 2 sprigs rosemary ⅓ cup sun dried tomatoes (optional) 2 cups cooked lentils, drained and rinsed (or 2 x 400 g tins) 1 x 400 g jar tomato passata 1 x 400 g tin diced tomatoes 120 g baby spinach leaves 1 cup basil leaves 2 zucchini, very thinly sliced or spiralised 250 g wholegrain or pulse spaghetti pasta Grated parmesan, to serve, if desired HINTS AND TIPS V E GG I E P A C K E D B O L OGN A I S E I NG R E D I E N T S D I R E C T I ON S Roughly chop the onion, capsicum, mushrooms, carrot and broccoli into large chunks. Place the onion, garlic and rosemary into a food processor and process until finely chopped. Heat a large frying pan on medium heat, induction setting 7. Add the olive oil and onion mixture. Cook, stirring for 3 minutes, or until the onion is tender. Meanwhile add the celery, capsicum, mushrooms, carrot, broccoli and sun dried tomatoes to the food processor and pulse until finely chopped. Add the chopped vegetables to the frying pan and cook for 5 minutes before adding the lentils, passata and diced tomatoes. Add some stock or water if more liquid is required. Place the pasta into a deep unperforated steam container and cover with water. Place into the steam oven and Steam at 100°C for the duration according to the packet instructions. In the final few minutes of the pasta cooking, add the zucchini to the steam oven in an unperforated steam container and Steam at 100°C for 2 minutes, or until just tender. Strain the pasta and mix the zucchini in with it. Finally, add the spinach and basil to the pasta sauce (you can leave this sauce to simmer for as long as you like but no doubt you have hungry tummies to feed). Once the spinach has wilted, serve it up with your pasta and Parmesan on top if you desire. Preparation time: 15 minutes - Cooking time: 15 minutes - Serves: 4-6 Appliance / Function: Induction