This recipe is perfect for anyone looking for a hearty, plant-based meal that’s both simple and satisfying. In no time, you can whip up this easy dish, perfect for a midweek dinner or a casual weekend meal.
We start by creating a robust base with everyday vegetables like courgette, carrot, red onion, and celery, finely pulsed. The addition of garlic and a blend of warm spices including allspice, oregano, and paprika, infuses the ragu with a depth of flavour that’s both comforting and slightly exotic.
The main elements of this dish, however, are the green lentils and whole chestnuts. These ingredients not only add a wonderful texture but also enrich the ragu with their nutty and earthy tones. Paired with the richness of tomato purée and the smoothness of passata, this ragu is both nutritious and indulgent.
Finally, serving this ragu over your favourite pasta and topped with some vegetarian hard cheese makes for a meal that’s not only fulfilling but also a joy to eat. Whether you’re a vegetarian or just looking to incorporate more plant-based meals into your diet, this Lentil and Chestnut Ragu will impress with its wholesomeness. Let’s get cooking!
Lentil and Chestnut Ragu
Ingredients
- 2 tbsp garlic oil
- 1 courgette
- 1 carrot
- 1 red onion
- 1 stick celery
- 1 clove of garlic
- 1 tsp ground allspice
- 1 tbsp oregano
- 1 tsp ground paprika
- 1 tbsp heaped tomato purée
- 100g whole chestnuts
- 2 tins of green lentils
- 1 jar passata
- 300ml vegetable stock
- Pasta to serve (e.g. spaghetti)
- Vegetarian hard cheese to serve
Directions
- Roughly cut the courgette into cubes, peel and cut the carrot and onion in half, roughly chop the celery and peel the garlic. Place all prepared vegetables into a food processor and whizz until you have a thick mixture.
- Heat the oil in a pan and add the pulped vegetables then gently cook for 10 minutes, stirring every now and again so nothing sticks.
- Add in the allspice, oregano, paprika and tomato puree. Cook for another 5 – 10 minutes.
- Crumble in the chestnuts, then drain the lentils and add to the pan followed by the passata and stock. Stir and bring everything to the boil, then pop the lid on and lower the heat to a simmer and cook for 15 – 20 minutes.
- Cook some pasta of your choice according to pack instructions in boiling, salted water, then drain. Stir your pasta into to the ragu sauce and divide into bowls. Sprinkle over some grated vegetarian hard cheese and enjoy.
