The hero cake that most of us baked when kids or during lockdown! It is easy and quick and while as a nutritionist I won’t suggest to make it daily treat, I would say go for it for a special celebration or once in a while treat 🙂 Ingredients: 4 ripe bananas, mashed 1/3 cup…
Ultimate Vegan Lentil Ragu’
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
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. Cook gently for 10 mins until everything is softened. 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. Bring to a simmer, then cook for 20 mins until the lentils are tender and saucy – splash in water if you need.