with fresh basil and grated cheese
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)
Basil
10 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 to the water 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 stop it sticking together.
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 tear the basil leaves.
- Place a large pan over medium-high heat with a drizzle of oil.
- Add the carrot and half the dried Italian herbs (double for 4p). Fry until tender, 4-5 mins.
- Stir in the chopped tomato, Worcester sauce and half the torn basil.
- Season with salt, pepper and 1 tsp sugar (double for 4p) then cover and simmer for 6-8 mins, until slightly reduced.
- Add the lentils and half the cheese and cook for 2-3 mins. Season to taste with salt and pepper.
- Carefully toss the pasta in the sauce.
- Dish up hearty helpings of lentil ragu linguine.
- Garnish with remaining cheese and torn basil.
841
kcal
Energy (kcal)
3518
kJ
Energy (kJ)
22.05
g
Fat
12.53
g
of which saturates
108
g
Carbohydrate
33.14
g
of which sugars
12.29
g
Dietary Fiber
46.03
g
Protein
0
mg
Cholesterol
5.55
g
Salt
