Struggle to get your five-a-day? This superhealthy lentil ragu will get you four steps closer and can be frozen for extra convenience
Prep:15 mins
Serves 6
3 tbsp olive oil2 onions, finely chopped3 carrots, finely chopped3 celery sticks, finely chopped3 garlic cloves, crushed500g bag dried red lentils2 x 400g cans chopped tomatoes2 tbsp tomato purée2 tsp each dried oregano and thyme3 bay leaves1l vegetable stock500g spaghettiparmesan or vegetarian cheese, grated, to serve
STEP 1Heat 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.STEP 2If 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.
