Zucchini is a humble vegetable that is high in fiber to support healthy digestion, as well as rich in antioxidants such as Vitamin A, which is crucial for immune function and vision.
Yellow zucchini is higher in antioxidants than the green variety and this recipe contains enough Vitamin A to meet the recommended daily intake (RDI).
Heat 1 tbsp olive oil in pan on medium heat and fry mince until brown all over (if using lentils only, skip to step 2). Remove mince & rest on a plate.
Add carrot, onion and celery to the pan and cook until softened, before adding mince & tomato paste. Stir until coated.
Add remaining ingredients, except for garlic**, and simmer on low heat for 15min.
Finally, add crushed garlic and cook for a further 5min.
Serve on a bed of pasta with a rocket & parmesan salad.
Recipe Note
*Substitute beef mince for a second can of French lentils foravegan-friendly meal
**By adding garlic at the end of cooking, it preserves the medicinal compounds that support our immune and digestive health
