Little chefs can prepare a vinaigrette by mixing 80 mL (⅓ cup) olive oil with 30 mL (2 tbsp) balsamic, red wine or white wine vinegar and 15 mL (1 tbsp) lemon juice (about ½ lemon).
Freeze leftover tomato paste to use later. Spoon tomato paste into ice cube trays and place in the freezer for 2 to 3 hours, or until completely frozen. Transfer cubes into an airtight container and freeze for up to 6 months.
Lentils can be dried or canned. If you use dried lentils, follow cooking instructions on the package and add them cooked at step 3.
Use any other fresh or frozen vegetable you like such as leeks or mushrooms. Make sure to chop vegetables into small pieces and cook until tender.