This week’s recipe is a yummy one! Before I changed to the Mediterranean diet, I had never eaten a lentil before in my life. Now, this is one of my favourite recipes! I cook gluten free pasta to have with this ragu which is not part of the diet recommended for MS warriors but I feel like being gluten free benefits me and my health. Again: Not medical advise, it is just what I do!
This recipe is from the BBC Good Food website which is my favourite website to look for recipes. I have taken the recipe I saw on there and tweaked it a little to suit my needs. No copyright infringement intended. The original recipe is here: https://www.bbcgoodfood.com/recipes/1139652/lentil-rag
Recipe: Lentil Ragu with Gluten Free Pasta
Makes 4 portions, maybe 5 if you are lucky, so excellent for a party or for freezing extra portions for another day!
1 and a half tablespoon olive oil
1 red onion, chopped into small pieces
1 large carrot, chopped into small pieces
1 and a half stalks celery, chopped into small pieces
1 clove garlic (I use garlic puree, 1 teaspoon=1 clove)
250g red lentils, washed or soaked if stated on packet
400g can chopped tomatoes
1 tablespoon tomato puree
1 teaspoon oregano
1 teaspoon thyme
handful of sweetcorn (I have a bag of frozen sweetcorn in the freezer)
2 bay leaves
600ml vegetable stock (I use a gluten-free and low salt one)
75g gluten free pasta per person
- Chop all veg and wash or soak lentils if stated on the packet.
- Heat oil in a large saucepan for 1-2 minutes on low heat. Add onions, carrots and celery and cook for 10 minutes, or until onion is translucent and hard veg has softened. Keep stirring veg while it cooks.
- Add lentils, tinned tomatoes, tomato puree, herbs, garlic and vegetable stock. Turn up heat to high until it starts to bubble, keep covered.
- Once bubbling, reduce heat and cook for 40 minutes, stirring at intervals. Be careful near end that mixture is not sticking to the bottom of the pan. During cooking, you may feel like the mixture needs some more boiling water pouring in, depending on how watery you want the pasta sauce.
- With 10 minutes to go, cook gluten free pasta in another pan.
- Serve immediately.
To reheat left over portions, heat in a pan for 5-10 minutes until warmed through. It freezes really well too.
That’s literally it! So simple and super yummy. I have found that lentil ragu is quite often a dish that is on restaurant menus for vegans so it is nice to be able to make a version at home too. (I particularly like the Bella Italia and Zizzi ones!).
Let’s all take a moment to celebrate red lentils! Because they are yum!
Disclaimer: This is not my original recipe. I have disclosed the recipe source and take no credit in its invention. I have merely adapted some bits that I have learnt while trying out this recipe or altered things to fit in with the suggested diet for MS sufferers. No copyright infringements intended. Thank you.