Tomato Lentil Ragu

Serves: 3

Time: 20 minutes 

This tomatoey, spicy, smokey lentil dish is so hearty and delicious – it’s so simple to make and so nourishing. It could be served in loads of different ways – over pasta, as a salad or with a baked potato, as I served it here. It’s perfect for prepping ahead and keeping in the fridge for a quick and healthy meal during the week.

Ingredients: 

• 400g can of lentils 

• 400g can of chopped tomatoes 

• Tablespoon of chipotle paste 

• 1 medium onion (diced) 

• 2 garlic cloves chopped up 

• 1 red chilli chopped (remove seeds for less heat) 

• Tablespoon of mixed herb seasoning 

• ½ tablespoon of smoked paprika 

• 1 bell pepper 

• Tablespoon of olive oil 

• 6-8 cherry tomatoes (halved) 

• Tablespoon of nutritional yeast

Cooking Steps: 

1. Place a pan over a medium-high heat. 

2. Add your olive oil to the pan, and once hot add the onion, garlic, and chilli.  

3. Cook for a few minutes until the onions soften, before adding your tomatoes and pepper. 

4. Cook for a few minutes before adding in the Italian seasoning and smoked paprika. Continue cooking until the peppers soften.  

5. Reduce the heat slightly, and add your lentils, can of tomatoes, and chipotle paste. Also, add about ¼ cup of water. 

6. Stir it all together and leave to simmer for around 10 minutes until thickened. Season to taste with black pepper and salt. Before removing from the heat, add your nutritional yeast and stir it all in.