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Lentil Ragu


Bolognese is one of the meals I miss most since going vegetarian - I found this recipe on BBC Good Food and tweaked it a bit to create a recipe that tastes just as good as the original meaty recipe, and is packed with vegetables to provide at least 3 of your 5 a day! This recipe makes enough sauce for about 6 servings, but keeps well in the fridge or frozen.


olive oil for frying
1 large carrot
2 sticks of celery
1 onion
2 garlic cloves
1 tin of chopped tomatoes
250g red lentils
800ml vegetable stock
200ml red wine
1 tsp smoked paprika
1 tsp mixed herbs/oregano
1 tbsp tomato puree
1 tbsp ketchup
salt and pepper

  1. Heat some olive oil in a large saucepan. Finely chop onion, garlic, celery and carrot, and fry them in the oil for about 15 minutes to soften.
  2. Add the tomato puree, stock, wine, lentils, mixed herbs/oregano, smoked paprika, ketchup and chopped tomatoes, and simmer for about 30 minutes until the lentils are soft but not mushy. Season.
  3. Meanwhile, cook enough spaghetti for however many people are eating. This recipe makes enough for about 6 servings, but can be kept in the fridge or frozen for convenience.
  4. Serve the pasta with the ragu and some grated vegetarian hard cheese (or any other type of cheese) on top.



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