Recipe - Vegetable Ragu
Updated: Apr 15, 2020
Got leftover vegetables in the back of your fridge? Don't throw them away. This ragu is a wonderful, hearty and full of flavour. Try with pasta or gnocchi or enjoy as a soup or stew.
I onion, peeled and finely chopped (red, white or shallots will work)
2 celery sticks, diced (or more if you want to bulk it out)
2 carrots, peeled and diced
Any other vegetables, diced (aubergines, courgettes, potatoes, broccoli, mushrooms and peppers all work well)
4 garlic cloves (no worries if you don’t have it just add more spice!)
50g red lentils
2 x 400g tins of tomatoesor 5 - 8 large tomatoes, copped
Lots of herbs ( I like to add cinnamon)
1 Tbsp olive oil
200ml - 300ml stock or water
Tip the onion into a large non-stick saucepan with the onion and let it cook for about 4 - 5 mins on medium heat, add the garlic, any other herbs and all the vegetables (Celery, Carrots and any other veg you have lying around with a couple of tbsp of water. Cook gently, stirring often, until the vegetables are soft.
Add the tinned tomatoes, tomato puree (If you have it) and a tbsp Marmite ( Vegemite or Bovril will do as well), cook on high heat for 1-3 min more then add the lentils and bring up to the boil. Stir it all together.
Add the Water (or Stock) and let it simmer for about an hour, constantly checking on it and adding more water if needed. Once it has reduced and you are hungry dig in!
Tips - You can have it with Pasta, Spiralise Courgette or Rice.
Also, add some Cheese to it, and if you want some Capers (Yum)