VEGAN LENTIL RAGU
Ready in less than an hour and perfect for a hassle-free day at home – and you can always make this dish even healthier by swapping to wholewheat pasta.
200g pasta (We recommend a short, small shape.)
Jar of tinned lentils.
1 Red onion.
8 Cherry tomatoes.
Jar of chopped tomatoes.
2 garlic cloves.
2 tbsp of olive oil.
1 tsp mixed herbs.
1 tsp oregano.
1 tsp paprika.
1 tbsp tomato puree.
Salt, to taste.
Step 1 In a large pan heat olive oil, chopped garlic, diced carrots and diced red onion. Cook gently for 10-15 minutes until everything has softened.
Step 2 Add the cherry tomatoes to the same pan until they are slightly brown.
Step 3 Turn down the heat and add the mixed herbs, oregano and tomato puree. Keep stirring.
Step 4 Next add chopped tomatoes, drained lentils and paprika.
Step 5 Add 400ml of water (a tin full), bring to a simmer and cook with the lid on for around 30 minutes.
Step 6 Slightly turn up the heat and add you chosen pasta and leave to cook for 15 minutes with the lid on. Add another 200-400ml of water.
Step 7 Your pasta should now be al dente. Season with salt and pepper, add a touch of olive oil and it’ll be ready to dish up.
Step 8 Garnish with some fresh parsley and MANGIAMO BABY!