Red Lentil Ragu
- 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
- 50g chopped spinach leaves
- Spaghetti and basil, to serve
- Place the oil, carrots and onions in a frying pan and fry for 15 mins to soften. Add the garlic and cook for a minute more.
- Stir in the tomatoes, stock and lentils. Bring to the boil and then simmer for 15 mins or so, stirring regularly. When the lentils are tender, stir in the spinach to wilt, season well and then serve with spaghetti and basil leaves.
30 mins
4 serving