Lentil Ragù

Lentil Ragù

Health Rating
Prep Cook Ready in Servings
15 min 1 h 15 min 1 h 30 min 2
Scheduled for:
Dinner on Saturday
Leftovers:
Lunch on Sunday

Ingredients for 2

Show Original

1 tbsp Extra virgin olive oil
2/3 small White onion (finely chopped)
1 medium Carrots (finely chopped)
1 medium stalk(s) Celery (finely chopped)
1 clove(s) Garlic (crushed)
167 gm Red lentils, raw
134 gm Diced tomatoes, canned (2 x 400g cans)
2/3 tbsp Tomato puree, canned
2/3 tsp Oregano, dried
2/3 tsp, ground Thyme, dried
1 leaf Bay leaf
1/3 l Vegetable stock/broth
167 gm Spaghetti, dry
2 tbsp Parmesan cheese, grated (1 tbsp per serving)

Instructions


 

Heat the oil in a large saucepan and add the onions, carrots, celery and garlic. Cook gently for 15-20 mins until everything is softened. Stir in the lentils, chopped tomatoes, tomato purée, herbs and stock. Bring to a simmer, then cook for 40-50 mins until the lentils are tender and saucy – splash in water if you need. Season.

If eating straight away, keep on a low heat while you cook the spaghetti, following pack instructions. Drain well, divide between pasta bowls or plates, spoon sauce over the top and grate over some cheese. Alternatively, cool the sauce and chill for up to 3 days. Or freeze for up to 3 months. Simply defrost portions overnight at room temperature, then reheat gently to serve.

Nutrition Facts

Per Portion

Calories 759
Calories from fat 101
Calories from saturated fat 38
Total Fat 11.3 g
Saturated Fat 4.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 5.2 g
Monounsaturated Fat 13.4 g
Cholesterol 5.6 mg
Sodium 921 mg
Potassium 1404 mg
Total Carbohydrate 128 g
Dietary Fiber 16.6 g
Sugars 7.5 g
Protein 37 g

Dietary servings

Per Portion


Grain 3.2
Meat Alternative 1.6
Milk Alternative 0.1
Vegetables 4.0

Energy sources


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