Lentil Ragù

Struggle to get your five-a-day? This superhealthy rag will get you four steps closer and can be frozen for extra convenience

• Cooking Time Prep 15 mins
  Cook 1 hr, 15 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  662

• Protein

  33g

• Carbs

  120g

• Fat

  9g

• Saturates

  1g

• Fibre

  10g

• Sugar

  14g

• Salt

  1.05g

Ingredients

• 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 pur�e
• 2 tsp each dried oregano and thyme
• 3 bay leaves
• 1l vegetable stock
• 500g spaghetti, plus Parmesan or vegetarian cheese, grated, to serve

Directions

1. Heat the oil in a large saucepan and add the onions, carrots, celery and garlic. Cook gently for 15-20 mins until everything is softened. Stir in the lentils, chopped tomatoes, tomato pur�e, herbs and stock. Bring to a simmer, then cook for 40-50 mins until the lentils are tender and saucy-splash in water if you need. Season.
2. If eating straight away, keep on a low heat while you cook the spaghetti, following pack instructions. Drain well, divide between pasta bowls or plates, spoon sauce over the top and grate over some cheese. Alternatively, cool the sauce and chill for up to 3 days. Or freeze for up to 3 months. Simply defrost portions overnight at room temperature, then reheat gently to serve.

Categories: Courses, Everyday, Family & Kids, Grains & Pulses, Healthy, More Recipes, Special Diets, Vegetarian