Lentil Ragu

GF, DF + VE - serves 4

iNGREDIENTS:

• 1 can of brown lentils, drained and rinsed

• 1 small onion, finely diced

• 2 garlic cloves, finely diced

• 2 cups sliced mushroom

• 1 stalk celery, diced

• 1 small carrot, grated

• 1/2 red capsicum, finely diced

• 1 sprig or 1 tsp of thyme

• 1 sprig or 1 tsp of oregano

• 1 tbsp freshly chopped parsley

• 1 cup passata

• 1 tbsp tomato paste

• 1 can diced tomatoes

• 1/2 tsp balsamic vinegar

• Salt and pepper

• Pappardelle pasta for 4 people

METHOD:

1. In a low-medium heated frypan add a drizzle of olive oil and add in the onion, garlic and mushrooms. Sautee for a few minutes.

2. Now add in the carrot, capsicum and celery and a pinch of salt. Cook for a further 3 minutes,

3. While this cooks bring a pot of salted water to a boil.

4. Add in the passata, tomato paste,diced tomatoes, balsamic vinegar, herbs and bring to a simmer.

5. Add the pasta to the boiling water and cook to packet instructions.

6. Just before the pasta is cooked, add the lentils to the sauce. Taste and season.

7. Once the pasta is cooked, divide between 4 bowls and top with ragu.