Lentil Ragu

Cheap, simple, nutritious. Use this to make a spag bol, lasagne, a base for chilli or cottage pie.

Serves 6 – it’s worth making in this quantity to freeze if not needed in one sitting.

Ingredients

3 tbsp olive oil

2 onions, finely chopped

3 carrots, finely chopped

3 celery sticks, 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

Method

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.

Serve immediately. 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.