This crisp, Spanish-style flatbread delivers a bright burst of freshness with every bite – it is something I grew up eating when in Mallorca, and something I can’t wait to enjoy when I travel back to my beloved island. The vegetable “trampó” , AKA pepper, tomato and onion salad, topping is rich in vitamin C,…
The Ultimate Vegan Lentil Ragu Recipe
by Lucia Stansbie
INGREDIENTS
3 tbsp olive oil
1 large onion, finely chopped
2 carrots, finely chopped
3 celery sticks, finely chopped
500g bag dried red lentils, soaked overnight in cold water
2 x 400g cans chopped tomatoes
3 bay leaves
1 tea spoon of sugar
Salt
½ l vegetable stock
METHOD
1. Heat the oil in a large saucepan and add the chopped onions, carrots, celery – this is called soffritto in Italian and is the base for most sauces. If you like a sweeter taste, add more carrots.
2. Cook gently for 10 mins until everything is softened.
3. Rinse the lentils, and stir them in the soffritto with the chopped tomatoes, bay leaves and stock. Adjust with salt and add a tea spoon of sugar to balance the tomato acidity.
4. Bring to a simmer, then cook for 20 mins until the lentils are tender and saucy – splash in water if you need.