Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a special dish, vegetable and lentil ragu. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Vegetable and lentil ragu is one of the most well liked of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Vegetable and lentil ragu is something which I have loved my entire life. They’re nice and they look fantastic.
When comparing lentil ragu with a meat based sauce, the vegetarian option definitely has an edge in the health stakes. The key to perfecting this ragu is time and patience. The longer you leave it to simmer, the more tender the lentils become and the more flavour the sauce will develop.
To get started with this recipe, we must first prepare a few ingredients. You can cook vegetable and lentil ragu using 12 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Vegetable and lentil ragu:
- Make ready 3 sticks celery
- Take 2 courgettes
- Take 2 peppers
- Get 1 aubergine
- Prepare 1 bulb fennel
- Take 3 cloves garlic
- Take 2 bay leaves
- Take Olive oil
- Make ready Salt and pepper
- Take 2 x 400g tinned chopped tomatoes
- Make ready 200 ml white wine
- Prepare 1 x 250g pouch beluga lentils
This hearty ragu can be served folded through freshly cooked Add the lentils, tomatoes and vegetable stock and bring to the boil. Using a fork, mash the tomatoes so they break down slightly. If you don't want to use either, the ragu will be fine, it's just to thicken it up a bit. Taking inspiration from the famous traditional Bolognese comfort food, our ragu is rich and hearty combining the earthiness of lentils with the sweetness of ripe tomatoes to make a nourishing meal just like la mamma's cooking!
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
This Lentil Ragu is a really nice vegetarian alternative to Bolognese! It is full of healthy goodness and the kids loved and enjoyed it. Next add the tomatoes, tomato purée, herbs and vegetable stock. Add the lentils and the stock into the pan and stir to combine. Here is our recipe for vegetable stock and dashi stock.
So that is going to wrap it up for this special food vegetable and lentil ragu recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
