Lentil Ragu
Equipment
- Chopping board
- Knife
- Large frying pan
- Wooden spoon
- Food processor
- Large pot
- Colander
- Microplane
- Tongs
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
Instructions
- 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.
- Salt some boiling water and blanch the courgetti for 45 seconds.
- Serve in bowl with grated Parmesan cheese, basil and season to taste.
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!
Nutrition
Calories: 404kcal
Tried this recipe?Let us know how it was!