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Cover - Lentil Ragu

Lentil Ragu

60 mins
404 cals per serving
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Donal's Notes

Red lentils form the “meat” in this dish and although they take time to cook they are a wonderful alternative. This hearty ragu can be served folded through freshly cooked pasta or courgette noodles whichever you prefer!

Ingredients

olive oil
olive oil
onion
onion
carrots
carrots
celery
celery
chilli flakes
chilli flakes
garlic
garlic
red lentils
red lentils
tinned plum tomatoes
tinned plum tomatoes
vegetable stock
vegetable stock
sea salt
sea salt
ground black pepper
ground black pepper
fresh basil
fresh basil
Pecorino
Pecorino
courgettes
courgettes

Equipment

Chopping board
Chopping board
Knife
Knife
Large frying pan
Large frying pan
Wooden spoon
Wooden spoon
Food processor
Food processor
Large pot
Large pot
Colander
Colander
Microplane
Microplane
Tongs
Tongs

Method

1

Prep your ingredients: Finely chop the onion, carrot and celery.

2

Finely chop the garlic and spiralise a courgette.

3

Add the oil to a large saucepan over a medium high heat and fry the onion, carrots and celery for 8-10 minutes until softened.

4

Stir through the garlic, oregano and chilli flakes and fry for a further 1-2 minutes.

5

Add the lentils, tomatoes and vegetable stock. Season with sea salt and ground black pepper.

6

Using a fork mash the tomatoes so they break down slightly. Bring to the boil, lower the heat slightly and continue to cook for 40 minutes or until the lentils are tender.

7

Salt some boiling water and blanch the courgetti for 45 seconds.

8

Serve in bowl with grated Parmesan cheese, basil and season to taste.

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