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Red Lentil Ragu |
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| Serves 4 |
Prep 15 mins |
Cooking 1h 15 mins |
Easy |
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My rating |
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Ingredients |
2 tbsp olive oil
1 onion, finely chopped
2 carrots, finely chopped
2 celery sticks, finely chopped
300g bag dried red lentils
400g cans chopped tomatoes
1 ½ tbsp tomato purée
1 tsp each dried oregano and thyme
2 bay leaves
700ml vegetable stock
300g spaghetti
parmesan or vegetarian cheese, grated, to serve
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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 purée, 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.
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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.
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DAILY
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