I was surprised with this meal as I couldn’t believe that such a simple recipe could be so tasty, and weirdly it seemed quite creamy as well. I think adding a bit of garlic to the sauce or serving with vegan garlic bread and grated vegan cheese on top would be superb!
Cook: 40 mins
Yields: Serves 4
3 tbspolive oil
250g home cooked lentils
half a vegetable stock cube
1 red chilli (deseeded if your aren't too keen on heat)
2 tbspbalsamic vinegar
2Peel and dice carrots, and put them into a large pan with the oil. Cook on a medium heat whilst finely chopping the onion, and then add this to the pan and cook for 10 minutes or until the onion is browned.
3Add cooked lentils, passata and vegetable stock cube, with a tin of hot water (use the empty passata tin), also adding the vinegar and chilli. Simmer for 25 minutes, until the ragu is thickened.
4Cook the pasta and drain.
5When the lentil ragu is ready, take off the heat and mash with a potato masher. Return to the heat for a few minutes.
6Once the sauce is heated through, served with the drained pasta.
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