Recipes / Lentils
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Jul 11, 2013
Tagliatelle with Vegetable Ragu
Ingredients
1 Onion, finely chopped
2 Celery Sticks, finely chopped
2 Carrots, diced
4 Garlic Cloves, crushed
1 Tablespoon each Tomato Puree
1 Tablespoon Balsamic Vinegar
250g Diced Vegetables, such as Leeks, Parsnips and Cabbage
50g Red Lentil
2 x 400g Cans chopped Tomatoes with Basil
250g Tagliatelle (or your favorite pasta)
2 Tablespoon shaved Parmesan (optional)Method
Add the onion, celery and carrots into a large non-stick saucepan and add 2-3 tbsp water or stock, if you have some. Cook gently, stirring often, until the vegetables are soft.
Add the garlic, tomato purée and balsamic vinegar, cook on a high heat for 1 minute more, add the diced vegetables, lentils, tomatoes, then bring up to the boil.
Turn to a simmer, then cook for about 20 minutes. Meanwhile, cook the pasta following pack instructions, then drain. Season the Ragu and serve with pasta and Parmesan on top, if you like.
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