- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Serving: 6
Nutrition facts (per portion)
- Calories: 662
- Fat Content: 9g
- Saturated Fat Content: 1g
- Carbohydrate Content: 120g
- Sugar Content: 14g
- Fiber Content: 10g
- Protein Content: 33g
- Sodium Content: 1.05g
Lentil ragu
Ingredients
- olive-oil - 3 tbsp olive oil
- onion - 2 onions, finely chopped
- carrot - 3 carrots, finely chopped
- celery - 3 celery sticks, finely chopped
- garlic-clove - 3 garlic cloves, crushed
- red-lentil - 500g bag dried red lentils
- tomato - 2 x 400g cans chopped tomatoes
- tomato-puree - 2 tbsp tomato puree
- oregano - 2 tsp each dried oregano and thyme
- bay-leaf - 3 bay leaves
- vegetable-stock - 1l vegetable stock
- spaghetti - 500g spaghetti
- parmesan - parmesan or vegetarian cheese, grated, to serve
Instructions
- Heat the oil in a large saucepan and add the onions, carrots, celery and garlic. Cook gently for 15-20 mins until everything is softened. Stir in the lentils, chopped tomatoes, tomato puree, herbs and stock. Bring to a simmer, then cook for 40-50 mins until the lentils are tender and saucy - splash in water if you need. Season.
- If eating straight away, keep on a low heat while you cook the spaghetti, following pack instructions. Drain well, divide between pasta bowls or plates, spoon sauce over the top and grate over some cheese. Alternatively, cool the sauce and chill for up to 3 days.Or freeze for up to 3 months. Simply defrost portions overnight at room temperature, then reheat gently to serve.
Cheap family recipe for 6 people, takes only 15 mins; recipe has olive oil, onion, carrot, celery, garlic clove, red lentil, tomato, tomato purée, oregano, bay leaf, vegetable stock, spaghetti and parmesan.
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