Green Lentil Ragu
This rich and flavourful lentil ragu is easy, quick to make and a real hit! Use it as vegan bolognese on spaghetti, in lasagne or calzone, as bread topping or simply on its own.
Cooking the ragu
In a medium or large saucepan heat the olive oil, then add the diced onion and fry until it turns translucent.
Then add the sugar, mixed herbs and oregano and stir whilst it caramelises for a minute or two and the herbs become aromatic.
Turn down the heat a bit, and add the tomato puree, balsamic vinegar and soy sauce. Keep stirring to keep it from catching.
Next add the salt and spices - garlic powder, cumin, smoked paprika, stock powder.
Add chopped tomatoes, green lentils, and water.
Bring up to a simmer and cook with the lid on until the lentils are soft, approximately 20 - 30 minutes.
Pressure Cooker Method
Follow the instructions as above using your pressure cooker, but only add half the amount of water. Stir well, then put the lid on, bring up to pressure, and cook for 5 minutes. Let pressure release naturally.
Soaking lentils before cooking not only reduces cooking time but is also makes them easier to digest. If you don't soak the lentils for at least 4-8 hours before cooking: Double the amount of water in the recipe and cook for approximately twice as long.
You can add in seasonal veggies to your taste. See the post above for ideas, substitutions and tasty things you can make with this ragu!
Use tamari sauce instead of soy, and be sure to use a gluten free stock powder or vegetable bouillon.
Calories: 236kcal | Carbohydrates: 31g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Sodium: 823mg | Potassium: 628mg | Fiber: 12g | Sugar: 6g | Vitamin A: 400IU | Vitamin C: 13.4mg | Calcium: 66mg | Iron: 4.4mg