Ingredients
- 1/2 lb ground chicken
- 1 tbsp canola or olive oil
- 2 ribs of celery, chopped
- 1 large carrot, chopped
- 1 clove of garlic, minced
- 3/4 cup dry green or brown lentils
- 1 cup maple water
- 1 cup chicken broth
- 8 oz crushed tomatoes
- 2 tbsp Italian spices
- 6 dry lasagna noodles*
- Herbs (optional)
Method
- In a large saucepan over high heat, brown the ground meat in the oil for 3 minutes, breaking it into small pieces with a wooden spoon.
- Add the celery, carrot, and garlic and cook, stirring, for 1 minute.
- Add the lentils, maple water, and broth. Stir, cover, and bring to the boil.
- Reduce heat and simmer 20 minutes or until lentils are tender. Add more maple water or broth if needed.
- Add the crushed tomatoes and break the lasagna noodles into pieces directly into the pan. Stir, cover, and simmer over medium heat 15 – 20 minutes, or until the pasta is cooked. If desired, sprinkle with herbs.
