Monday, April 8, 2019

Lentil Ragu and Linguine

                                                                                      Lentil Ragu and linguine

Serves 2 Ready in 40 minutes
Good For Dinner Party, Girls night in, Student friendly.
  • 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

    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.



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