Lentil Ragu

Lentil Ragu

Preparation time: 15min

Cooking time: 20-25min

Number of servings: 4-6

Recipe submitted by: Kirsty Ward (Kirkstall Valley Development Trust)

Ingredients

  • 2 medium white onions
  • 4 garlic cloves
  • 2 carrots
  • 2 celery sticks
  • 6 chestnut mushrooms
  • 1 tbsp. dried mixed herbs
  • 1 tbsp. Marmite or Worcester sauce
  • 3 tbsp. tomato puree
  • 800ml vegetable stock
  • 300g red lentils
  • 300g pasta
  • 100g grated cheese

Method

  1. Finely dice the onions, celery and carrots.
  2. Chop the garlic.
  3. Heat 2 tablespoons of oil in a large pan, add the onions and cook for 5 minutes until softened.
  4. Add the celery, carrots, mushrooms and garlic and cook for 5-10 minutes until soft.
  5. Add the mixed herbs and cook for 2 minutes.
  6. Add the tomato puree and cook for 2 minutes.
  7. Stir in the lentils.
  8. Add the stock and stir through the marmite or Worcester sauce.
  9. Cook for 15-20 minutes until the lentils are soft. Meanwhile, cook the pasta.
  10. Season the ragu (the tomato mixture) with a pinch of salt and pepper if required.
  11. Drain the pasta and stir it into the ragu.
  12. Sprinkle with cheese and enjoy.
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Equipment

  • Kitchen Hob
  • x1 Knife
  • x1 Chopping board
  • x1 Large pan
  • x1 Wooden spoon (or anther stirring utensil)
  • x1 Measuring jug or weighing scales
  • x1 Tablespoon measurer
  • x1 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."

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