Vegan Lentil Ragu
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!
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
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.
Delicious topped with toasted pine nuts or homemade vegan parmesan.