Italian Lentil Ragu
Italian Lentil Ragu

Ingredients

Method

  • 2 tbsp olive oil
  • 2 chopped red onions
  • 300g diced carrots
  • 3 crushed garlic cloves
  • 225g red lentils
  • 400g tin of chopped tomatoes
  • 1 litre veg stock
  • 20g basil leaves
  • 50g spinach leaves, chopped
  • Wholewheat spaghetti, cooked to serve
  • Fry the onions and carrots in the oil for 15 mins to soften, then add the garlic and cook for a minute more. Stir in the lentils, stock and tomatoes, and simmer for 15-20 min, or until the lentils are tender. Chop the basil leaves and stir through the ragu with the spinach. Season liberally, then serve over spaghetti with extra basil to garnish.
30 mins
4 serving

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