Preparation time is 15minutes
Cook time is 40minutes
Total time is 55minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
6
- 1 large onion, peeled and chopped
- 2tablespoons olive oil
- 4 large portobello mushrooms, sliced
- 2 medium carrots, peeled and chopped
- 3 sticks celery, chopped
- 500grams green lentils, dried
- 500grams passata
- 2 cloves garlic, peeled and minced
- 1 1/2teaspoons oregano, dried
- 1L vegetable stock, reduced salt
- 2 large zucchini, spiralised or sliced with a vegetable peeler
Nutrition per serving
1680kJ / 403Cal
1680 Kilojoules or 403 Calories
19% of daily energy intake*
Protein
26.0grams
Fat
8.6grams
Carbs
47.3grams
Sugars
12.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Mushrooms have a meatiness that makes them a perfect substitute for minced meat in a ragu, bulked up with green lentils.
Instruction tip
A grating of parmesan makes this veggie ragu feel indulgent.
Method
Step 1 of 5
In a large saucepan on a high heat, drizzle oil and sauté the onion, mushrooms, carrots and celery for 3-4 minutes to soften. Add the garlic and oregano and cook for a further 2 minutes.
Step 2 of 5
Add the mushroom mix the a food processor and pulse several times to create a coarse mince.
Step 3 of 5
Add the mince back into the saucepan on a medium heat and stir in the lentils. Pour over the passata and vegetable stock, cover and simmer for 30 minutes until the lentils are soft, stirring occasionally and adding more water if necessary.
Step 4 of 5
In a separate pan, add a drizzle of oil and cook the spiralised zucchini over a medium heat for 2-3 minutes to soften.
Step 5 of 5
Mix the spiralised zucchini into the ragu, coat well and serve.
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