Lentil Ragu
Ingredients
- 1 x onion, finely chopped
- 250g red lentils, soak for 20 minutes & rinse thoroughly in a sieve
- 2 x tins chopped tomatoes
- 1 tablespoon olive oil
- 1 x clove garlic, crushed
- 2 x large carrots, finely chopped
- 2 x sticks celery, finely chopped
- Salt & pepper
- 2 x bay leaves
- 2 tablespoons chopped fresh herbs (can include thyme, rosemary, basil, marjoram or oregano); or use 2 teaspoons dried oregano or mixed herbs
Equipment
- Chopping board
- Knife
- Saucepan
- Sieve
- Spoon for stirring
Method
In a large saucepan, gently fry the onion, celery & carrot in the oil until soft.
Add the lentils, garlic, bay leaves, herbs & tomatoes.
Simmer for at least 30 minutes, until the veg & lentils are soft & the sauce has thickened.
Season to taste.
This is really versatile & can be served in the following ways:
With pasta
As a base for a vegetarian shepherd’s pie, lasagne or moussaka.
It also works well as a stuffing for baked peppers.
