PENNE WITH LENTIL RAGU

 

 

 

Serves: 4

Prep time: 10 minutes

Cooking time: 45 minutes

 

Ingredients

450g puy lentils, rinsed til the water runs clear

1 finely chopped onion

2 sticks celery

2 cloves garlic

1 finely chopped red pepper and the same with a green one

150g sliced button mushrooms

1 x 400g tins chopped toms

400ml strong veg stock

125g tom puree

S&P

10g each of dried thyme, parsley, oregano

2 bay leaves

 

500g wholemeal penne, cooked

 

Serve with grated Italian hard cheese, grated (optional)

Method

  1. Gently fry 1 finely chopped onion, 2 cloves garlic, 2 sticks of celery, 1 finely chopped red pepper and 1 finely chopped green pepper and 150g sliced button mushrooms for about 8 min
  2. Add 125g tomato puree, cook for 6 min
  3. Add 450g puy lentils, rinsed until the water runs clear, 1x 400g tin of chopped tomatoes, 400ml strong vegetable stock, 10g each of dried thyme, parsley, oregano and 2 bay leaves and some salt and pepper.
  4. Bring to the boil, then simmer gently for about 45 minutes until the lentils are cooked. Add a little water or stock if it gets too dry.
  5. Serve with 500g cooked whole meal penne pasta and grated Italian hard cheese, grated (optional)

 


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