Red lentil bolegnese

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Soak the lentils in water for at least 15 minutes.

Step 2

While the lentils soak, add the oil to a pan and turn the heat to medium.

Step 3

While the oil heats up, chop the onion and the mushrooms.

Step 4

Once the oil is hot, add the chopped onion with a generous pinch of salt. Cook until starting to soften.

Step 5

Add the chopped mushrooms to the pan with the onions and cook until the mushrooms start to brown at the edges.

Step 6

Add the soaked lentils and cook for 3-4 minutes.

Step 7

Add the tinned tomatoes, yeast extract, balsamic vinegar, hummus, and tomato paste, and cook for 15-20 minutes.

Step 8

While the ragu cooks, add your pasta to a pan of well-salted boiling water and cook until al dente.