Lentil & Bean Ragu with Pasta

Wed, 4 January 2023

(serves 6)

If you want to try Veganuary and reduce some food waste, then this is it.

 

Ingredients

2 onions, finely diced

3 carrots, finely diced

160g Mixed mushrooms

3 celery sticks, finely diced (keep the leaves for garnish)

3 garlic cloves, crushed

500g bag dried red lentils

2 x 400g cans chopped tomatoes

2 tbsp tomato purée

1x 400g Cannellini beans

1l vegetable stock

500g Dried pasta

 

Method:

 

1. Heat the oil in a large saucepan and add the onions, carrots, celery, mushrooms and garlic. Cook for 15 mins until everything is soft. Stir in the lentils, cannellini beans, chopped tomatoes, tomato purée, herbs and stock. Bring to a simmer, then cook for 30-40 mins until the lentils are tender and saucy, season with sea salt and pepper

 

2. Cook your dried pasta as per instructions on the pack. When cooked, drain and put the pasta pack in the pot , then spoon in your ragu. Mix well together and serve.

3. I’m topping this with a carrot top pesto