Veg ragu
Hearty and healthy, this is a simple dish with lots of fresh goodness.
Serves 4, takes approx 45 mins
INGREDIENTS
- 2 onions
- 1 pepper
- 1 celery stalk
- 2 medium or 3 small carrots
- 2 garlic cloves
- 1 400g tin chopped tomatoes
- 2 tablespoons tomato puree
- 300g dry lentils
- 1 litre water
- 2 tsp dried oregano
- 300g pasta
- Oil or butter
- Salt and pepper
METHOD
1. Rinse the lentils (you can use a sieve, or bowl/pan).
2. Finely dice the onion, celery, carrot, pepper (the pieces of these should be a similar size) and the garlic.
3. In a medium or large pot, fry the onion, celery and carrot in oil/butter for 10 mins. Then add the pepper, garlic and oregano and stir together for a minute.
4. Add the lentils, stir together, then add the chopped tomatoes, tomato puree and water.
5. Bring to the boil, then reduce to a simmer for 30 mins, adding more water if necessary.
6. Meanwhile (after about 20 mins), boil the pasta in separate pot of salted water.
7. Check the lentils are tender, season the ragu to your taste, then serve on the pasta.
