RECIPE

LENTIL RAGU

lentil ragu
Cook
25 mins
Prep
15 mins
Makes
4 servings

INGREDIENTS

  • 1 onion, peeled and finely chopped
  • 300g chestnut or Portobello mushrooms, finely chopped
  • 200g red lentils
  • 600ml vegetable stock
  • 2 tsp soy sauce
  • Dolmio® sauce for Bolognese Low Fat 500g
  • 50g walnuts, finely chopped
PRODUCTS USED
4271c3f566ab57329bef29ba157f415ce9a97274

Dolmio® Low Fat Sauce for Bolognese

METHOD

  1. 1.
    Finely chop the onion and mushrooms in a food processor using the blade attachment if you can, to save time.
  2. 2.
    Place all the ingredients (apart from the walnuts) into a large saucepan, cover with a lid and bring to a simmer. Leave to thicken for 20–25 minutes, stirring occasionally, replacing the lid after each stir.
  3. 3.
    Add the walnuts, stir and simmer without the lid for a further five minutes before serving with freshly cooked pasta or using to make a vegetarian lasagne.
  4. 4.
    Serve with a side salad and grated parmesan if you wish.

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