I can’t believe it… My vegetarian repertoire has always been limited – but now it seems that these are the recipes that I see and think “ooh -yes, I wanna try that!” – so my little category of Vegetarian offerings is growing!
Secondly – I never thought that I would be a fan of lentils… as I always thought that they looked like ticks (as already mentioned here)… but this food item is now becoming a fast and firm favourite in my little kitchen!
While doing a bit of google searching for recipes using Celery (because we all know that I like to cook based on what is in my fridge :)).. I stumbled across a Lentil Ragu recipe on the BBC Good Food Website – which I adapted slightly 🙂
Wikipedia describes Ragú as an Italian meat-based sauce (influenced by the French) which is normally served with pasta – and one of the most well-known ragú’s would be the bolognese sauce! Characteristically, a ragú is a sauce of braised or stewed meat that maybe flavoured with tomato.
Mine, however, did not have any meat or meat related items…. and this is a great recipe for a family… superhealthy and feeds 6people comfortably! Plus you can freeze the sauce for up to 3months!
3 Tablespoons Olive oil
2 onions, finely chopped
3 carrots, finely chopped
3 celery sticks finely chopped
3 garlic cloves, crushed
500g bag dried red lentils (I used the green ones)
2 Tablespoons tomato puree
2 teaspoons dried oregano & thyme
1l vegetable stock
500g spaghetti (plus parmesan to serve)
- Heat the oil in large pan and add onions, carrots, celery and garlic
- Cook gently for 15-20minutes until softened
- Stir in lentils, passatta, tomato puree, herbs and stock
- Bring to a simmer and cook for 40-50minutes until lentils are tender and saucy (add water if needed and season)
- If eating straight away – keep on a low heat while you cook the spaghetti (I used macaroni pasta)….