Lentil Ragu

A family favourite; this lentil ragu is a delicious veggie alternative to meat-based bolognese ragu. Serve it with your favourite pasta, whole grains or why not zoodles (zucchini noodles).

© Recipe from Bowls of Goodness by Nina Olsson
Kyle Books, Octopus Publishing Group, Hachette

Bring 1 litre of water to the boil in a large saucepan. Add the lentils and simmer for 30–35 minutes until they are soft. Drain, rinse in cold water and set aside.

Heat a frying pan over a medium–high heat and add a drizzle of olive oil. Fry the chopped vegetables and mushrooms until fragrant and the shallots are transparent. Add the drained lentils and garlic salt and mix, stirring. Drizzle in the vinegar and add the chopped tomatoes and syrup to the pan. Sprinkle with marjoram and let the ragu putter for a few minutes, adding water if necessary. Taste and adjust with salt and pepper. Divide with zoodles (or cooked pasta or whole grains) in serving bowls and serve with sprinkles of nutritional yeast or rawmesan and fresh herbs.

serves 4

olive oil
200g puy lentils
1 carrot, finely chopped
1 celery stalk, finely chopped
4 shallots, finely chopped
200g mushrooms, finely chopped
2 garlic cloves, finely chopped to a paste with 1 teaspoon salt
2 tablespoons red vinegar
400g (1 tin) crushed tomatoes
1 teaspoon agave syrup
1 tablespoon marjoram leaves

to Serve (optional)
sprinkles of rawmesan or nutritional yeast or grated vegetarian cheese (without rennet)
fresh herbs
freshly cooked pasta, or whole grains. Or spiralised veggies such as zoodles (raw zucchini/courgette noodles as seen in th image).

VE Use rawmesan or nutrtional yeast instead of grated cheese and agave syrup instead of honey.
GF Use gluten-free pasta or zoodles.