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Ingredients
- 150 g red split lentils
- 700 g water
- 80 g onions quartered
- 1 Tbsp olive oil
- 2 garlic cloves
- 400 g tomatoes, tinned
- 150 g courgettes sliced
- 50 g button mushrooms halved
- 2 - 3 Tbsp tomato purée to taste
- ½ tsp dried oregano
- ¾ tsp fine sea salt
- ¼ tsp ground black pepper
- 3 sprigs fresh basil leaves finely sliced
- Nutrition
- per 1 portion
- Calories
- 201 kcal / 841 kJ
- Protein
- 11.7 g
- Fat
- 4.7 g
- Carbohydrates
- 28 g
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