• 1 onion peeled and chopped
  
• 2tablespoon olive oil
  
• 1 15 oz can of green lentils
  
• 2 carrots, scraped and diced
  
• 2 potatoes, peeled and diced
  
• 1 small zucchini washed and sliced
  
• 1 15 oz can of crushed tomatoes
  
• 2 garlic cloves, crushed
  
• 2 tablespoon fresh bazil, or 1 teaspoon dried
• 1 quart of vegetable stock (1 onion, 2 garlic cloves, a carrot,
• salt & pepper to taste
  
• 2 ounces of thin pasta shapes
  

Saute onion in oil for 5 min-add beans, all vegetables, garlic, and
dried basil(if using) and seasonings and cook for 5 more minutes; add
the stock or water and cover for 20-30 minutes; add pasta and cook for
a further 10 minutes. If you are using fresh basil add this now and
check the seasoning. Serve warm. Very filling dish. Serve with crusty
vegan bread.

Serves 6.