Ingredients
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Method
Prep 10 > Cook 10min > Serves 1
- Add olive oil to a pan and the garlic. Allow to soften and become fragrant.
- Then add in mushroom, eggplant, tomato and kale to the pan. Again allow to sautéed (you make like to cover with a lid for a bit so that the steam helps to soften the vegetables).
- Once vegetables are soft, add in tomato puree, lentils and Italian seasoning. Continuously stir, to allow all the vegetable to be covered by the sauce.
- Remove from pan and serve on a bed of courgette noodles.