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–+ servings
A bowl of lentil ragout with parsley garnish.

Lentil ragout

Rich, hearty red lentil ragout is a one pot, freezer friendly vegan recipe which is perfect for busy days and make ahead meals.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner, Main Course, Side Dish
Cuisine European
Servings 5 (as a side dish)
Calories 615 kcal

Ingredients
 
 

  • ½ onion
  • 4 cloves garlic
  • 1 pinch dried chilli
  • 4 mushrooms
  • 1 carrot
  • 1 stick celery
  • 250 grams red lentils
  • 1 tin chopped tomatoes (400 grams)
  • 4 teaspoons paprika
  • 4 teaspoons oregano
  • 100 millilitres red wine
  • ½ litre vegetable stock (approx)
  • 2 tablespoons tomato purée
  • 1 tablespoon olive oil

Instructions
 

  • Chop the onions, garlic, carrot, celery and mushrooms.
  • Cook the onion, garlic and chilli in olive oil until soft. Add the mushrooms and cook for a couple minutes more.
  • Add the carrots, celery, tinned tomatoes, vegetable stock, wine, lentils, oregano, paprika and stir. Season to taste and simmer until the lentils are cooked (about 15 minutes). Check regularly and add extra liquid (red wine, stock or water) if needed.
  • Stir in the tomato purée.

Video

Nutrition

Calories: 615kcalCarbohydrates: 63gProtein: 21gFat: 29gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 17132mgPotassium: 970mgFiber: 21gSugar: 14gVitamin A: 3184IUVitamin C: 13mgCalcium: 103mgIron: 6mg
Keyword lentils, Vegan, Vegetarian
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