Vegetable and lentil ragu

Name: Vegetable and lentil ragu
Total time: 7200 s
Yield: 6- 8 portions
Cuisine: British
Ingredients: 3 sticks celery; 2 courgettes; 2 peppers; 1 aubergine; 1 bulb fennel; 3 cloves garlic; 2 bay leaves; Olive oil; Salt and pepper; 2 x 400g tinned chopped tomatoes; 200 ml white wine; 1 x 250g pouch beluga lentils

Hayley Bradley @Hayley_eats

Bristol, UK

I’m making a vegetable lasagne for friends tomorrow night so made this ragu to get ahead tonight. Will post the lasagne recipe tomorrow 😋. The ragu could also be served with rice, pasta, jacket potatoes etc.

It’s fairly easy to make, the oven does most of the work. Also super healthy!

Hayley Bradley @Hayley_eats

Bristol, UK

It’s fairly easy to make, the oven does most of the work. Also super healthy!

Saved

Ingredients

2 hours

6- 8 portions

3 stickscelery
2courgettes
2peppers
1aubergine
1bulb fennel
3 clovesgarlic
2bay leaves
Olive oil
Salt and pepper
2x 400g tinned chopped tomatoes
200 mlwhite wine
1x 250g pouch beluga lentils

Saved

Steps

2 hours

1

Heat oven to 180c fan.
2

Chop all the veg into 2 cm chunks, slice the garlic.
3

Tip into a large baking dish, add the bay leaves, drizzle olive oil and season with salt and pepper. Roast in oven for 40 minutes.
4

Add wine and tomatoes, mix well and cook for another 40 minutes.
5

Remove from oven and stir through the lentils