Lentil ragu recipe

This is a really simple lentil ragu recipe. If you are trying to cut down on the amount of meat you are consuming or are vegan, this recipe is for you. It has a similar slow-cooked comfort as a meat ragù but feels lighter and more nourishing. The lentils soak up the sauce, creating a deliciously rich flavour without the heaviness of meat. Lentils are a great budget-friendly addition as well as being a good source of plant based protein, fibre, and are full of wonderful nutrients. You can easily do half beef mince meat and half lentils if you do want to use meat. This becomes an excellent way of bulking out the dish.

(serves 4) (V)

400g lentils (tinned)

1 red onion, diced

1/2 tsp paprika

2 carrots diced

2 celery sticks diced

2 garlic cloves chopped

100g chestnuts cooked

200g mushrooms chopped small

2 tsp dried oregano

2 tbsp sundried tomatoes chopped

300ml mushroom stock

Fresh thyme