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Please note this recipe is classified as GREEN.

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  • 6 cups uncooked pasta
  • 2 browns onions
  • 4 carrots
  • 1kg celery
  • 4 zucchini
  • 400g can lentils, drained
  • 2 tbsp olive or canola oil
  • 2 cloves garlic, crushed
  • 1.75kg lean beef mince
  • 3 x 800g can crushed tomatoes
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 cup grated cheddar or parmesan cheese


  • Cook pasta according to packet instructions.
  • Finely chop onion, carrot and celery, grate zucchini, drain and rinse lentils.
  • Heat oil in a large frying pan over a medium heat. Add onion, garlic, celery, carrot and zucchini. Cook, stirring or 3 to 4 minutes or until onion is tender.
  • Add mince. Cook, stirring and using a wooden spoon to break up lumps of meat, for 5 to 6 minutes until browned.
  • Add tomatoes, lentils, basil and oregano to pan.
  • Reduce heat to medium-low. Cook covered, stirring occasionally, for at least 30 minutes or until sauce has thickened slightly.
  • Serve pasta with sauce over the top and a sprinkle of grated cheese.

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