The beauty of this recipe is that you can finely chop or grate any veg you have in your fridge or freezer, especially the veggies the kids don’t like, because in the end you process the veg and the sauce and they don’t even know what they are eating. It tastes delicious and they love it!

Canned tomato soup,
enough to
cover the veg in pan
Large onion, chopped
3 cloves of garlic, crushed
Chopped parsley
Pepper and salt to taste
Oregano or basil
2 eggs
1 cup of milk
1 cup of grated tasty cheese
½ cup of grated parmesan cheese
Olive oil
½ cup tomato paste
Spiral pasta, 500g pack
1 can of brown lentils, drained (can leave liquid in if prefer)

Suggested vegetables
Capsicum (red and green), carrots, beans, mushrooms, corn,
peas, garlic, celery, broccoli etc.

Heat pan and add olive oil enough to just cover base.

Add the onion and the garlic and fry off gently for about 5 minutes, stirring occasionally, making sure not to burn the onion mix.

Add all your chopped veg and lentils give a good stir and cover and allow to simmer until the veg is soft and mushy, stirring now
and then.

Add the tomato paste, cook off for about 1 minute then add the tomato soup, seasonings, herbs and allow to simmer slowly for
another 30 minutes.

Meanwhile, cook pasta to directions on the packet. Drain and set aside.

Use a hand blender (Bamix or similar appliance) to process all the sauce ingredients in its pan until you get a thick sauce. Add
the pasta and mix until all combined. Set the pan aside and cool off for about 10 minutes.

Mix together the milk, cheese and eggs add to the pasta/sauce mix and stir all the ingredients well until all combined. Place back on heat and keep warm until ready to serve. Add more seasoning if required.