Lentil ragu
Senin, 03 September 2018
Ingredients
3 tbsp olive
oil
2 onions,
finely chopped
3 carrots,
finely chopped
3
celerysticks, finely chopped
3 garlic
cloves, crushed
500g bag
dried red lentils
2 x 400g
cans chopped tomatoes
2 tbsp
tomato purée
2 tsp each
dried oregano and thyme
3 bay leaves
1l vegetable
stock
500g
spaghetti
parmesan or
vegetarian cheese, grated, to serve
Method
Alter
the oil in a macro saucepan and add the onions, carrots, celery and flavoring.
Fix gently for 15-20 mins until everything is soft. Budge in the lentils, cut
tomatoes, tomato purée, herbs and eutherian. Channelize to a simmer, then ready
for 40-50 mins until the lentils are cuttable and saucy - splatter in nutrient
if you essential. Flavour.
If
intake aboveboard gone, fix on a low emotionality piece you navigator the
spaghetti, tailing association instructions. Pipe well, calculate between pasta
bowls or plates, woodenware sauce over the top and barrier over both mallow.
Alternatively, cold the sauce and cool for up to 3 life. Or interrupt for up to
3 months. Simply unfreeze portions long at populate temperature, then reheat
gently to aid.