Lentil Ragu

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Prep Time: 5 minutes
Cook Time: 50 minutes
Servings: 4 servings
Calories: 232kcal

Ingredients

  • 300 g dry black lentils
  • 800 g tinned chopped tomatoes (2 tins)
  • 2 sticks celery
  • 200 g carrots
  • 1 onion
  • 3 cloves grated garlic
  • 1 litre vegetable stock
  • Chili flakes
  • Oregano
  • Fresh basil
  • Salt & pepper
  • 60 g parmesan
  • 1 kcal spray

Instructions

  • Finely chop the celery, onion and carrots.
  • Spray a large saucepan/wok with 1 kcal spray and heat on a medium heat.
  • Add the celery, onion, and carrots and cook for about 10 minutes until the veg starts to soften.
  • Add the garlic, oregano and cook for another minute.
  • Add the dry lentils, tinned tomatoes, and stock, and bring to the boil.
  • Season with pepper, reduce heat and simmer for about 30 minutes until lentils are tender.
  • Add in some chopped basil.
  • Serve each portion with 15g of grated parmesan.
  • This recipe goes well with spaghetti or spiralized courgette.

Nutrition

Calories: 232kcal | Carbohydrates: 30g | Protein: 15g | Fat: 6g