Lentil Ragu and Linguine

                                                                                      Lentil Ragu and linguine

Serves 2 Ready in 40 minutes

                        

Good For Dinner Party, Girls night in, Student friendly.

 

Ingredients:

 

1 tbsp. of butter or coconut oil

1 white onion, sliced

2 asparagus sticks (sliced) 

1 tbsp. BNUTZ cacao and hazelnut butter

1 celery stick, sliced

2 crushed garlic cloves

2 carrots, finely sliced

2 tsp of freshly chopped thyme leaves

3 tbsp. of tomato puree

400g tin of lentils

500ml of chicken or vegetable stock

1 can of chopped tomatoes

Sea salt and pepper

200g of linguine, brown rice, spelt or wholemeal

1 tbsp. of parsley

 

Method:

 

Place the coconut oil in a large pot, add the onion and sauté with a pinch of salt for 5 minutes until golden. Add the celery, garlic and carrots, asparagus and sauté for another 5 minutes. Stir in the thyme and tomato puree then add in the lentils, stock, BNUTZ and can of tomatoes. Cook on a low heat for 30 minutes, adding a little water if it gets dry. Season with salt and pepper.
While this is cooking, cook the linguine as per the instructions on the pack.
Serve together with seasoning and a sprinkle of chopped parsley.