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Vegetable ragu

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With plenty of lentils and veggies, this is a firm favourite with vegetarians and meat-eaters alike.
Serves
4
Prep
10 minutes
Cook
30 minutes
Each 325g serving contains (excludes serving suggestion)
KCal
138
Carbs
18.5g
Fibre
7.6g
Protein
7.5g
Fat
2.0g
Saturates
0.20g
Sugars
10.7g
Salt
0.80g
Portion Fruit & Veg
3
Ingredients
Ingredients
1 tsp rapeseed oil
1 large onion, finely diced
1 pepper, finely diced
1 medium carrot, finely diced
1 courgette, finely diced
100g mushrooms, finely diced
2-4 cloves garlic, crushed
2 heaped tsp dried oregano
1 vegetable stock cube dissolved in 200ml water
2 fresh tomatoes, finely diced
400g tin chopped tomatoes
good grind black pepper
1 tbsp tomato purée
400g tin green/Puy lentils, drained
Method
  1. Put the oil in a pan and gently cook the onion until well browned, stirring regularly.
  2. Add the diced pepper, carrot, courgette and mushrooms to the pan
  3. continue cooking gently for 5 minutes, still stirring regularly.
  4. Add the garlic and oregano. Stir for 1 minute, add the stock and the fresh and canned tomatoes, black pepper and tomato purée.
  5. Bring to a gentle simmer, cover and cook for 15 minutes, stirring occasionally, and add a little water if it starts to stick.
  6. Finally, add the lentils, simmer for a further 5 minutes, and serve.
Chefs tips
  • The secret to this dish is dicing all the vegetables really finely, so they’re the same size so they will coat your pasta evenly.
  • Try serving with wholemeal pasta such as pappardelle.
  • For a gluten free alternative this sauce is ideal served with polenta or baked sweet potatoes.
  • Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge or microwave and reheat thoroughly until piping-hot throughout.
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