Lentil Ragu Recipe (Vg)

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Ingredients:

• 120g green lentils

• 180g cherry tomatoes

• 1 large onion

• 3 cloves of garlic

• 1 tbsp tomato puree

• 3 carrots

• 1 veggie stock cube

• 1 x 400ml tin of peeled plum tomatoes

• 2 large handfuls spinach

• 1 tsp cinnamon

• 2 tsp paprika

• 2 tsp cumin

• 2 tsp of dried oregano

• Chilli powder (as much or as little as you like)

• Balsamic vinegar

• Olive oil

Method: serves 4

Turn the oven to 180 degrees celsius. Rinse the lentils and add to 500ml of boiling water then turn down to a simmer and let cook for 35 minutes. (See the 'Loving Lentils' blog post for tips on how to cook lentils).

Drizzle tomatoes with olive oil, balsamic vinegar, season and place in the oven for about 20 minutes until they are bursting.

Finely dice the onion and garlic and fry in 1 tbsp olive oil (or whatever oil you like for example, fry light to reduce the fat content) until softening, stir constantly and top up with dashes of water if the onions start to stick.

Once the onions have slightly softened turn heat down to medium and add the tomato puree and all the spices, continue to add little dashes of water where necessary. Add the diced carrots and fry for 5 minutes.

Then chuck in the tin of peeled plum tomatoes and a veggie stock cube (read the packet to see how much water needs adding) and let this simmer away. Add the lentils to the mixture when they are done. Leave this to simmer on a low heat until 5 minutes before you are ready to eat when you should add the spinach and the roasted tomatoes and season.

Lovely on pasta, with some bread or just on its own. A very warming dish perfect for those colder autumn nights.

Nutritional Value: using 'verywellfit'

Calories: 228 (on its own)

Carbohydrates: 36.1g

Protein: 11.6g

Fat: 5.6g