Vegetarian ragu
Prep:
15 mins
Cook:
75 mins
Extremely healthy and packed with protein, freezable and family friendly.
3 tbsp olive oil
2 onions, finely chopped
3 carrots, finely chopped
3 celery sticks, finely chopped
3 garlic cloves, crushed
500g bag dried red lentils
2 x 400g cans chopped tomatoes
2 tbsp tomato purée
2 tsp each dried oregano and thyme
3 bay leaves
1ltr vegetable stock
500g spaghetti, plus vegetarian cheese, grated, to serve
Use a large saucepan to heat the oil then fry the onions, carrots, celery and garlic.
Cook on a low heat for 15-20 minutes until everything is softened.
Stir in the lentils, tomatoes, tomato purée, herbs and stock.
Bring to a simmer and cook for 45 minutes until the lentils are tender.
Season with salt and pepper.
Cook the pasta according to the instructions, drain well and serve with the lentil ragu and some cheese if you like.
Serves
6
Preparation Time
15 minutes
Cooking Time
75 minutes
Main ingredients
Pasta & Noodles, Vegetables, Lentils, Stock/Broth
Recipe Type
Budget, Family Dinners, Healthy, Vegetarian, Batch Cooking
Special Info
Vegetarian
Level of Difficulty
Easy
This recipe can be frozen for up to 3 months.
Simply defrost overnight at room temperature, then reheat gently to serve.
