with fresh parsley and cheesy topping
In Italian cuisine, ragu is traditionally a succulent meat-based accompaniment to pasta dishes. Though this recipe has the pasta part down, it swaps out meat for protein-packed lentils stewed in a rich, thick and tasty tomato sauce.
Allergens
Utensils
Tags
Dried Linguine
180 grams
Lentils
1 pack(s)
Carrot
1 unit(s)
Chopped Tomato with Onion & Garlic
1 pack(s)
Italian Herbs
0.5 sachet(s)
Grated Cheese
100 grams
Worcester Sauce
1 sachet(s)
Hello Muscat
1 sachet(s)
Parsley
5 grams
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Water
to taste
- Boil a large pot of salted water for the linguine.
- When boiling, add the linguine and bring back to the boil.
- Cook until softened, 12 mins. Once cooked, drain in a colander and pop back in the pot.
- Drizzle with oil and stir through to prevent sticking.
TIP: If you’re in a hurry you can boil the water in your kettle.
- Meanwhile, trim the carrot then coarsely grate (no need to peel).
- Drain and rinse the lentils.
- Roughly chop the parsley (stalks and all).
- Place a large pan over medium-high heat with a drizzle of oil.
- Add carrot and half the dried Italian herbs (double for 4p). Fry until tender, 4-5 mins.
- Stir in 50ml water (double for 4p), muscat, chopped tomatoes, Worcester sauce and half the parsley.
- Season with salt, pepper and 1 tsp sugar (double for 4p). Cover and simmer until slightly reduced, 6-8 mins.
- Add lentils and half the cheese. Cook for 2-3 mins. Season to taste with salt and pepper.
- Carefully toss the pasta in the sauce (adding a splash of water to loosen if required).
- Dish up hearty helpings of lentil ragu linguine.
- Garnish with remaining cheese and parsley.
846
kcal
Energy (kcal)
3541
kJ
Energy (kJ)
22.2
g
Fat
12.6
g
of which saturates
108.7
g
Carbohydrate
33.4
g
of which sugars
12.3
g
Dietary Fiber
46.1
g
Protein
0
mg
Cholesterol
6.74
g
Salt
