Are you struggling to get your five a day? Then try this super healthy lentil ragu recipe, a yummy veggie alternative to spaghetti bolognese that will get you four steps closer. Plus, it can be frozen and reheated for extra convenience.
This vegetarian ragu option takes the edge in the health stakes when compared to meat-based sauces. Lentils are very rich in fibre, protein and are low in fat with just 1.3 gram per serving of 100g. The longer you can leave the lentils to simmer the tastier and more flavoursome the sauce will become. We’ve served ours with gluten free spaghetti pasta which is a good source of protein and low in sugar and salt.
Ingredients
- 3 tbsp rapeseed oil
- 2 onions, finely chopped
- 3 carrots, finely chopped
- 3 celery sticks, finely chopped
- 3 garlic cloves, crushed
- 500g bag dried red lentils
- 2 x 400g cans chopped tomatoes
- 2 tbsp tomato purée
- 2 tsp dried oregano
- 2 tsp dried thyme
- 1 tsp chilli flakes
- 3 bay leaves
- 1 litre Marigold Swiss vegetable stock
- 500g spaghetti
Method
- Heat the oil in a large pan and add the finely chopped onions, carrots, celery and garlic.
- Cook gently for 15-20 mins until everything is softened.
- Stir in the lentils, chopped tomatoes, tomato purée, dried herbs and vegetable stock.
- Bring to a simmer and cook for 40-50 mins until the lentils are tender. Adding extra water if the mixture becomes too thick. Season.
- Keep on a low heat while you cook the spaghetti, following the on-pack instructions. Drain and serve dividing between bowls.
- Spoon sauce over the top and grate over cheese if you wish. Alternatively, cool and chill the sauce for up to 3 days or, divide into portions and freeze for up to 3 months.
