Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, vegetable and lentil ragu. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Heat the oil in a large saucepan and add the onions, carrots, celery and garlic. Stir in the lentils, chopped tomatoes, tomato purée, herbs and stock. Put the lentils and turmeric in a deep pot.
Vegetable and lentil ragu is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. Vegetable and lentil ragu is something that I have loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we must prepare a few components. You can have vegetable and lentil ragu using 12 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Vegetable and lentil ragu:
- Make ready celery
- Make ready courgettes
- Make ready peppers
- Make ready aubergine
- Prepare bulb fennel
- Take garlic
- Make ready bay leaves
- Get Olive oil
- Make ready Salt and pepper
- Take x 400g tinned chopped tomatoes
- Get white wine
- Prepare x 250g pouch beluga lentils
Here's some ideas: In spring, stir in some spinach or foraged wild garlic towards the end of cooking.; Add courgettes (zucchini), pepper, aubergine (eggplant) and other Mediterranean vegetables for a summer ragu. This hearty vegan mushroom and lentil ragu recipe is a delicious, protein-rich and healthy take on the classic Italian Bolognese pasta sauce but loaded with depth earthy flavors of meaty mushrooms! Serve the wholesome lentil ragu sauce with your favorite pasta variety like gluten-free spaghetti, pappardelle, and lasagna, or over mashed potatoes. Add the cans of tomato, vegetable broth, thyme, oregano, red pepper flakes and lentils and bring to a boil.
Steps to make Vegetable and lentil ragu:
- Heat oven to 180c fan.
- Chop all the veg into 2 cm chunks, slice the garlic.
- Tip into a large baking dish, add the bay leaves, drizzle olive oil and season with salt and pepper. Roast in oven for 40 minutes.
- Add wine and tomatoes, mix well and cook for another 40 minutes.
- Remove from oven and stir through the lentils
A roasted vegetable pea pasta bake, a creamy spinach and basil pasta and this rich ragu which I served with tagliatelle. Don't worry we have eaten other meals in between. We haven't just lived on pasta this week. We've had carrot, lentil and spinach soup, vegetable packed pizza and an aubergine dish with potatoes and asparagus. Sea salt and ground black pepper.
So that is going to wrap it up with this exceptional food vegetable and lentil ragu recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
