Ingredients
- 2 Cups lentils
- 5 Cloves garlic, chopped
- 4 Cups water
- 1⁄4 Cup olive oil
- 1⁄4 Cup mushroom
- 2 Stalks escallion, chopped
- 1 Medium onion, chopped
- 1 Teaspoon scotch bonnet pepper
- 1 Teaspoon ginger, grated
- 1⁄2 Cup red sweet pepper, chopped
- 1⁄2 Cup yellow sweet pepper, chopped
- 1⁄2 Cup green sweet pepper, chopped
- 2 Tablespoons basil, chopped
- 1 Teaspoon salt (optional)
- 1 Packet grace pasta shells
- 1⁄2 Cup cheddar cheese, grated
- 1⁄2 Cup tomatoes, chopped
Method
1. Wash lentils, place in a saucepan with 3 cloves garlic and 4 cups water and put to boil until tender.
2. Heat olive oil and saute remaining garlic, mushroom, chopped escallion, onion, scotch bonnet pepper, ginger, red, yellow and green sweet peppers and basil.
3. Fold in the boiled lentils and add salt (optional) and simmer for about five minutes.
4. Boil Grace Pasta according to package instructions, drain and arrange in a shallow casserole.
5. Spoon the lentil stew over the pasta, top with grated cheddar cheese and garnish with diced tomatoes.
Enjoy!
