Vegan Lentil Ragu
4
15 minutes
1 hours
Vegan
Rich and smoky vegan ragu with lentils, red pepper and protein rich beans, piled upon tender organic tagliatelle. We promise, even the carnivores will love this - or your money back!*
*Okay, we might not, but they will love it!
Ingredients
- ½ tbsp olive oil
- 1 onion, finely sliced
- 2 cloves garlic, crushed
- 1 tsp smoked paprika
- 1 red pepper, deseeded and chopped
- 400g tin lentils
- 400g tin beans (kidney, butter or cannellini all work well), drained
- 1 tbsp balsamic vinegar
- 400g chopped tomatoes
- 1 tbsp tomato puree
- 150ml vegetable stock
- Handful fresh parsley, roughly chopped
- Salt & pepper
- 400g tagliatelle to serve
Directions
Heat the olive oil in a saucepan and add the onion. Cook for 3 minutes or so on a low heat to soften before adding the garlic, balsamic and smoked paprika, stir and cook for another minute or so.
Add the pepper and fry for a couple of minutes until soft then add the lentils and stir.
Add the chopped tomatoes, tomato puree and stock and stir. Season well and cover with a lid, simmering for 30-40 minutes until the lentils are tender and the sauce thickened. Add more liquid if needed.
Remove the lid and add the beans, cook for a further 10 minutes if you want the ragu to reduce further.
Serve on top of tagliatelle and sprinkle with fresh parsley.
