Dinner
Lentil Ragu
How to Make It
Heat the olive oil in a frying pan on a medium heat and cook the onions, carrots and garlic for 10-15 minutes.
Stir in the lentils, chopped tomatoes, puree, herbs and stock and season with salt and pepper. Bring to a simmer and cook for 45 minutes until the lentils are tender. Add more water if necessary.
Whilst the lentils are cooking, cook the spaghetti in a saucepan of boiling water for 10 minutes, then drain.
Serve the spaghetti and top with the lentil ragu.
Ingredients
- 400g tinned chopped tomatoes
- 160g dried red lentils
- 160g spaghetti
- 300ml vegetable stock
- 1 tbsp olive oil
- 1 garlic clove, crushed
- 1 tbsp tomato puree
- 1 tbsp dried oregano
- ½ onion, chopped
- 1 carrot, chopped
