Healthy vegan recipe for 4 - 6 people, takes only 40 mins; recipe has rapeseed oil, celery stick, carrot, garlic cloves, onion, button mushroom, red lentil, passata, vegetable bouillon, oregano, balsamic vinegar and courgette.
Lentil ragu with courgetti
Course: Healthy vegan
Servings
4 - 6
servings
Prep time
15 mins
Ingredients
- Onion: 2 onions, finely chopped
- Carrot: 2 carrots, chopped
- Courgette: 1-2 large courgettes, cut into noodles with a spiraliser, julienne peeler or knife
- Garlic Cloves: 4 garlic cloves, chopped
- Red Lentil: 500g pack dried red lentils
- Oregano: 1 tsp dried oregano
- Celery Stick: 3 celery sticks, chopped
- Passata: 500g pack passata
- Balsamic Vinegar: 2 tbsp balsamic vinegar
- Rapeseed Oil: 2 tbsp rapeseed oil, plus 1 tsp
- Vegetable Bouillon: 1l reduced-salt vegetable bouillon (we used Marigold)
- Button Mushroom: 140g button mushrooms from a 280g pack, quartered
Directions
- Heat the 2 tbsp oil in a large saute pan. Add the celery, carrots, garlic and onions, and fry for 4-5 mins over a high heat to soften and start to colour. Add the mushrooms and fry for 2 mins more.
- Stir in the lentils, passata, bouillon, oregano and balsamic vinegar. Cover the pan and leave to simmer for 30 mins until the lentils are tender and pulpy. Check occasionally and stir to make sure the mixture isn't sticking to the bottom of the pan; if it does, add a drop of water.
- To serve, heat the remaining oil in a separate frying pan, add the courgette and stir-fry briefly to soften and warm through. Serve half the ragu with the courgetti and chill the rest to eat on another day.Can be frozen for up to 3 months.
