Lentil Ragu Recipes

Steps:

• Heat the 2 tbsp oil in a large sauté pan. Add the celery, carrots, garlic and onions, and fry for 4-5 mins over a high heat to soften and start to colour. Add the mushrooms and fry for 2 mins more.
• Stir in the lentils, passata, bouillon, oregano and balsamic vinegar. Cover the pan and leave to simmer for 30 mins until the lentils are tender and pulpy. Check occasionally and stir to make sure the mixture isn't sticking to the bottom of the pan; if it does, add a drop of water.
• To serve, heat the remaining oil in a separate frying pan, add the courgette and stir-fry briefly to soften and warm through. Serve half the ragu with the courgetti and chill the rest to eat on another day. Can be frozen for up to 3 months.

Steps:

• In a 3-quart saucepan over medium heat, heat oil and cook onion and garlic together for 7 to 8 minutes.
• Add lentils, broth, parsley, oregano, thyme, salt and pepper to saucepan. Simmer 20 minutes.
• Slice turnips in half and cut carrots into 2-inch lengths. Cut green onions into 1-inch pieces.
• Add turnips and carrots to saucepan and cook 10 minutes.
• Add peas and green onions and cook for 5 minutes more.

Steps:

• 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.

Steps:

• Heat the oil in a wide, medium-sized saucepan, and fry the pancetta until beginning to crisp.
• Add the lamb breaking it up with a fork in the bacony pan as it browns.
• Tip in the caramelized onions, Marsala, tomatoes, lentils and water and bring the pan to the boil.
• Simmer the ragu for 20 minutes stirring occasionally. Sprinkle over the cheese before serving, if using.
• 1 tablespoon olive oil
• 2 cups sliced onions (about 2 medium size onions)
• Heat a large saute pan over medium heat. Add the olive oil and heat. Add the onions and cook, stirring, until the onions are a deep golden brown and soft, about 25 to 30 minutes. Make sure to use a gentle heat and cook the onions slowly so they don't burn. Onions will keep in the fridge for up to 1 week.