Lentil Ragu

Name: Lentil Ragu
Total time: 60 min
Ingredients: 1-2 tbsp olive oil; 1 large onion (finely chopped); 2 large carrots (finely chopped); 1 stick celery (finely chopped); 1 tsp chilli flakes; 2 cloves garlic (finely chopped); 300 g red lentils (dried); 2 400g tinned plum tomatoes; 1 litre vegetable stock; sea salt; ground black pepper; Good handful fresh basil (roughly torn); Pecorino (grated, to serve); 4 courgette (or wholewheat spaghetti)

60 mins

404 cals per serving

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!

Equipment

Chopping board

Knife

Large frying pan

Wooden spoon

Food processor

Large pot

Colander

Microplane

Tongs

Method

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

Finely chop the garlic and spiralise a courgette.

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.

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

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

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.