Rich Lentil Ragu

This is a delicious and nutritious chunky vegetarian ragu. You can use it as a sauce for fish, pasta or rice for dinner, or enjoy it just as it is for a lunch. This is a recipe that can be made along side a lentil salad in a batch. Designed for flexibility and to use up whatever you may have in the fridge, here are some swaps and suggestions: Base: Onions or leeks and you could add celery. Roots: Cubed carrots and or swede/turnip Veg: Use any/all: Mushrooms, peppers, tomatoes, or peas. Flavourings: Use Marmite, vegemite or Henderson’s. Spices: add red chilli flakes, cayenne pepper or Smoked sweet paprika Tips: Top with Grated parmesan or cheddar Create a complete vegetarian protein by pairing with wholegrain or red rice. Eat with fish or meat. Use kidney or cannellini beans and create a chilli

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Sweat off the onions in the olive oil over a medium heat for 10 minutes. Add some salt to draw out the moisture and caramelise. NOTE: Whilst this cooks you can chop the remaining veg for the ragu.

Step 2

Add the garlic, Worcestershire sauce (see notes for vegetarian option), dry herbs, mushrooms, carrots, dry lentils and any other veg to the pan, stir through and season well.

Step 3

Add the stock to the pan and bring to a simmer - cover the pan with foil if possible to hold the steam. Cook for 10 mins.

Step 4

Then add everything else to the pan: Tinned tomatoes and tinned lentils and allow to cook on a medium heat for about 20 minutes while you turn your attention to the lunch bowl.

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