Store cupboard lentil ragu

Jump to Recipe

I wanted to share with you some of the dishes I am creating using store cupboard ingredients. This is great if you have no fresh food in but want to great wholesome dish.

I based this recipe on BBC good foods Lentil Ragu recipe but slightly mixed it up (and missed out the celery-yuk!). I hope these recipes inspire you to start cooking something a little different to your usual.

Store cupboard lentil ragu

Recipe by Sarah's Healthy KitchenCourse: Mains
Servings

5-6

servings
Prep time

10

minutes
Cooking time

55

minutes
Calories

494

kcal

Ingredients

  • 1 tbsp olive oil

  • 1 white onion

  • 2 cloves of garlic

  • 300g dry red or green lentils

  • 2 x 400g tins of chopped tomatoes

  • 2 tbsp tomato puree

  • 1 tsp dried oregano

  • 1 tsp dried thyme

  • 2 bay leaves

  • 1L vegetable stock

  • 450g pasta, I used tagliatelle

  • 90g parmesan, to serve

Directions

  • Finely dice the onion and garlic and chop the carrots into small cubes.
  • Heat the olive oil in a large casserole dish over a medium heat and add the carrots, onion and garlic. Gently fry for 10-15 minutes until soft.
  • Stir in the red lentils, chopped tomatoes, tomato purée, herbs and veg stock.
  • Bring to a simmer, then cook for 40-50 minutes until the lentils are tender and the sauce has thickened.
  • When the ragu is nearly done, bring a pan of salted water to the boil and cook the pasta for 8-10 minutes until al dente, according to the packet instructions.
  • Drain the pasta, and split evenly between the bowls, and dollop the ragu over the top. Serve with a sprinkle of Parmesan.

Get my recipes straight to your inbox...

close

Get my recipes straight to your inbox...

Summary
recipe image
Recipe Name
store cupboard lentil ragu
Author Name
Published On
Preparation Time
Cook Time
Total Time

Subscribe to the Newsletter

Get my recipes straight to your inbox...

Leave a Reply