- 2 medium white onions.
- 4 garlic cloves.
- 2 carrots.
- 2 celery sticks.
- 6 chestnut mushrooms.
- 1 tablespoon dried mixed herbs.
- 1 tablespoon marmite or worcester sauce.
- 3 tablespoon tomato puree.
- 800ml vegetable stock.
- 300g red lentils.
- 300g pasta.
- 100g grated cheese.
- Finely dice the onions, celery and carrots.
- Chop the garlic.
- Heat 2 tablespoons of oil in a large pan, add the onions and cook for 5 minutes until softened.
- Add the celery, carrots, mushrooms and garlic and cook for 5-10 minutes until soft.
- Add the mixed herbs and cook for 2 minutes.
- Add the tomato puree and cook for 2 minutes.
- Stir in the lentils.
- Add the stock and stir through the marmite or Worcester sauce.
- Cook for 15-20 minutes until the lentils are soft. Meanwhile, cook the pasta.
- Season the ragu (the tomato mixture) with a pinch of salt and pepper if required.
- Drain the pasta and stir it into the ragu.
- Sprinkle with cheese and enjoy.
- Access to kitchen hob
- Sharp knife
- Chopping board
- Large pan
- Wooden spoon (or anther stirring utensil)
- Measuring jug or weighing scales
- Tablespoon measurer
- Colander (or something to drain pasta with)
Our aims for the outdoor food activities were to include a range of vegetables, herbs, pulses and spices that families may not have used before. We also wanted to use recipes that were affordable meals on a budget. We found the simpler recipes worked best with some choice in what they added. The children liked chopping some veg but it was helpful to have some ready done as well.