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The Cookery Book

VEGAN

Red Lentil Ragu with Courgetti and Carrot Spaghetti

Red Lentil Ragu with Courgetti and Carrot Spaghetti.webp
Red Lentil Ragu with Courgetti and Carrot Spaghetti2.webp

Red Lentil Ragu with Courgetti and Carrot Spaghetti

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Serves 4 - 6

Preparation Time: 15 mins

Cooking Time: 40 mins

 

This is a Guest Recipe from the BBC with a few tweaks of my own.

 

A healthy tomato 'pasta' dish that makes full use of your spiralizer.     This vegan-friendly supper is five of your five-a-day and will fill you to the brim and can be frozen.


  

 


Ingredients
 

  • 2 tablespoons olive oil, plus 1 tsp

  • 3 celery sticks, chopped (I used fine slicer of my Magimix)

  • 2 carrots, chopped (I used fine slicer of my Magimix)

  • 4 large garlic cloves, chopped

  • 2 onions, finely chopped

  • 140g button mushrooms from a 280g pack, quartered

  • 500g pack dried red lentils

  • 500g jar of passata

  • 1 x vegetable bouillon or organic Vegetable Stock Cube

  • 500 ml boiling water

  • 1 teaspoon dried oregano

  • 2 tablespoons balsamic vinegar

  • 1-2 large courgettes, cut into noodles with a spiraliser, julienne peeler or knife

  • 1 large carrot, spiralised

 

 

 

Method

 

  1. Heat the 2 tbsp oil in a large sauté pan.
     

  2. Add the celery, carrots, garlic and onions, and fry for 4-5 mins over a high heat to soften and start to colour.
     

  3. Add the mushrooms and fry for 2 mins more.
     

  4. Add about 300 ml of boiling water.
     

  5. Stir in the lentils, passata, bouillon, oregano and balsamic vinegar.
     

  6. Cover the pan and leave to simmer for 30 - 45 mins until the lentils are tender and pulpy.    Check occasionally and stir to make sure the mixture isn’t sticking to the bottom of the pan; if it does, add a drop of water.  (I found I needed to add another 200 ml)
     

  7. To serve, heat the remaining oil in a separate frying pan, add the spiralised courgette and carrot and stir-fry briefly to soften and warm through.
     

  8. Serve half the ragu with the courgetti and chill the rest to eat on another day. Can be frozen for up to 3 months.

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