I absolutely love this Lentil Ragu recipe, it’s such an easy way to pack in loads of veg and plant protein and works perfectly on top of pasta, with mashed potatoes on top for a shepherds pie or even with some extra spices and kidney beans added in to make a chilli.
It’s a total staple in my house and I always have a batch in the freezer for those nights where cooking is not on the menu.
If you give this recipe a go be sure to tag me in any recreations over on instagram with #madeleineshaw I absolutely love seeing your versions.
Serves 4
Ready in 50 minutes
1 onion
2 tbsp of olive oil
4 garlic cloves
1 tsp of rosemary
1 tsp of smoked paprika
1 tsp of oregano
150g lentils
1 red pepper
2 sticks celery
2 large carrots
1 tbsp of balsamic
1 can of tomato
3 tbsp of tomato concentrate
salt and pepper
Peel the carrots, chop the veg up in small pieces using veg chopper
add olive oil to the pan, fry the onion for 5 mins then add the garlic and dried spice. stir for a few mins then add the veg and lentils, season and stir well for a few minutes.
Pour over the stock, can of tomatoes and tomato concentrate. Simmer for 40 mins, stir in the balsamic, season with salt and pepper and serve.
My food philosophy is all about enlivening the hottest, happiest and healthiest you. It’s about keeping things simple and delicious so you don’t feel bored or deprived.
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