2 cups cooked brown lentils
1 onion chopped
1 clove crushed garlic
1 capsicum chopped
1 zucchini chopped
8 mushrooms chopped
Other vegetables as desired
1/2 cup vegetable stock
3 Tbsp tamari
1 can chopped tomatoes
2 Tbsp red wine (optional)
3 Tbsp fresh parsley
Heat a pan and add water or small amount of olive oil.
Saute onions until transparent, add other vegetables and sauté a further 5 minutes.
Add cooked lentils, vegetable stock, red wine, canned tomatoes and tamari.
Simmer for 15 to 20 mins then add parsley and freshly ground black pepper.
Serve with brown rice, quinoa or pasta if desired. For a low carbohydrate option serve with cauliflower rice, zucchini noodles or Slendier noodles made from vegetarian konjac.
If you prefer you may swap half the lentils for some organic low fat mince.
May sprinkle with cheese if desired.