Lentil ragu

vegan

( Serves 5)

Cooking Time: 90 minutes

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Ingredients

  • Lentils 350 grams/ml
  • Pasta 500 grams/ml
  • Tomatoes 150 grams/ml
  • Wine 175 grams/ml
  • Margarine 20 grams/ml
  • Olive oil 30 grams/ml
  • Rosemary, herb 5 grams/ml
  • Bay leaves 5 grams/ml
  • Stock 20 grams/ml
  • Celery 80 grams/ml
  • Carrots 70 grams/ml
  • Garlic 5 grams/ml
  • Soymilk 30 grams/ml

Instruction

  • Add olive oil and margarine to a deep casserole dish.
  • Add your chopped onion, carrots, garlic and celery, and cook for 10 minutes.
  • Add your lentils and stir for a couple minutes, then add the wine. Let the wine boil away.
  • Pour in a your veg stock (500-750ml, you may need more).
  • Add the passata (and a teaspoon of marmite for flavour) and the herbs, and season.
  • Then simmer, stirring occasionally. The lentils should go soft.
  • Pour in the soy milk and cook for another 5 minutes.
  • Add a spoonful of pasta water and season to taste.

Extra Notes

  • Use dry lentils and passata for the tomatoes.
  • 2 Fresh rosemary sprigs and 2 bayleaves.

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