Walnut & Lentil Ragu

A tomato based sauce with lentils for protein and walnuts for extra texture and source of healthy fats. A versatile sauce that can be eaten with a various source of carbohydrates (potatoes, pasta, rice & more)*. Great for freezing or meal prep throughout the week. *in the picture above i had it with tenderstem broccoli, jacket potato and a mint & parsley yogurt.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a large pan over medium heat and add the olive oil. Once the pan is hot add the onions and garlic til cooked while stirring continuously.

Step 2

Add the italian herbs, cinnamon, salt and cook for a further minute until fragrant.

Step 3

Stir the passata and add a few spoons of water into the passata container to get all of it out into the pan.

Step 4

Simmer on low heat for 10-15 minutes until the ragu sauce has thickened and darkened.

Step 5

Finally, add the lentils and walnuts and give the ragu a good stir until everything has heated again. Taste and season further if needed with salt & pepper