Here’s a great cheap & healthy recipe for a ragù, that has that same rich taste, but uses green lentils, instead of meat.This is another one of those recipes where time is the most important ingredient, not only to allow the lentils to properly cook but also to allow the rest of the flavours to come together. To make you’ll need:
- 1 yellow onion, chopped
- 2 cloves of garlic, minced
- 1 tin of chopped tomatoes
- 100g of green lentils
- 200ml of water
- Splash of rapeseed oil/vegetable oil
- 1 tbp of tomato puree
- 1 tbp of sundried tomatoes/sundried tomato paste (optional)
- Splash of red wine (optional)
- ½ tsp of salt
- ½ tsp of black pepper (or more!)
- 1 tsp dried basil (or a generous handful of fresh if you can get it)
- 1 tsp dried oregano
- 2-3 Bay Leaves
Fry the onions and garlic in the oil over a medium heat until soft. Stir in the tomato paste and the tin of tomatoes. Season with the herbs, the salt and the black pepper and add the splash of wine if you have it.
Pour in the lentils and add ¾ of the water to the mix. The lentils will suck up the water as they cook. Bring to a good simmer and then put in the oven for at least 45 minutes at 140°c (fan). Take out and give it a good stir – add more water if it’s looking a bit thick. Put back in the oven for another 30 minutes and the lentils should have lost all of their “bitty” ness.
Serve with tagliatelle or spaghetti, fresh bread and a nice glass of red wine.