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Lentil ragu

Lentil ragu

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Rating: 4 out of 5.256 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

Struggle to get your five-a-day? This superhealthy ragu will get you four steps closer and can be frozen for extra convenience

  • Freezable
  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal662
fat9g
saturates1g
carbs120g
sugars14g
fibre10g
protein33g
low insalt1.05g
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Ingredients

Method

  • STEP 1

    Heat the oil in a large saucepan and add the onions, carrots, celery and garlic. Cook gently for 15-20 mins until everything is softened. Stir in the lentils, chopped tomatoes, tomato purée, herbs and stock. Bring to a simmer, then cook for 40-50 mins until the lentils are tender and saucy – splash in water if you need. Season.

  • STEP 2

    If eating straight away, keep on a low heat while you cook the spaghetti, following pack instructions. Drain well, divide between pasta bowls or plates, spoon sauce over the top and grate over some cheese. Alternatively, cool the sauce and chill for up to 3 days. Or freeze for up to 3 months. Simply defrost portions overnight at room temperature, then reheat gently to serve.

Goes well with

Recipe from Good Food magazine, March 2011

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Overall rating

Rating: 4 out of 5.256 ratings
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