1 cup dry lentils, rinsed
2 ¼ cups water
1 ¼ teaspoon fennel seeds
1 teaspoon salt
2 15-ounce cans low-sodium tomato sauce
⅛ teaspoon sugar
1 teaspoon dried basil leaves, crushed
8 ounces whole grain lasagna noodles
2 cups chopped onion
3 large cloves garlic, minced (about 1 tablespoon)
2 tablespoons olive oil
2 medium zucchini, sliced
1 ½ cups shredded mozzarella cheese
Recipe and photo courtesy of the American Pulse Association [2].
Links
[1] https://oldwayspt.org/grain/wheat
[2] http://www.cookingwithpulses.com