Lentil Ragu recipe

Ingredients:

• 2 onions
• 3 carrots
• 3 celery sticks
• 3 garlic cloves
• 3 tbsp. tomato puree
• 2 x 400g chopped tomatoes
• 500g dried red lentils
• 2 tsp. dried oregano
• 2 tsp. dried marjoram
• 2 tsp. dried basil
• 2 bay leaves
• 1 litre vegetable stock
• Oil to fry

Method of Preparation:

1. Mince the garlic cloves. Finely chop the onion, carrot and celery so that they are all the same size.

2. Heat some oil in a large saucepan and fry the onion, carrot and celery for around twenty minutes until softened. Add the garlic and cook for another few minutes, then add the tomato puree and fry for three minutes.

3. Stir in the lentils, chopped tomatoes, stock, oregano, marjoram, basil and bay leaves.

4. Simmer for forty minutes or so until the lentils are cooked and tender. Either serve immediately or allow to cool and freeze for up to three months.

If you're not a vegetarian, you could use beef stock in place of vegetable stock to add extra depth of flavour. Vegetarians could try adding a glass of veggie red or white wine to the lentils for an extra boost of flavour. This recipe serves six people.

Author: Laura Young

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