Vegan Lentil Ragu

Directions

1. 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.

2. Add the pepper and fry for a couple of minutes until soft then add the lentils and stir.

3. 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.

4. Remove the lid and add the beans, cook for a further 10 minutes if you want the ragu to reduce further.

5. Serve on top of tagliatelle and sprinkle with fresh parsley.