This a great recipe to make a super tasty taco/burrito filling that is not just beans! Tomato sauce is a key ingredient in this dish – a great source of anti-inflammatory antioxidants including lycopene. Lycopene ability to protect cells from oxidative stress makes it valuable in maintaining the health of tissues and organs and this…
The Ultimate Vegan Lentil Ragu Recipe
by Lucia Stansbie
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
½ l vegetable stock
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.