Walnut & Lentil Ragu - 3 Ways
Total Time
30 minutes
Prep Time
0 seconds
Cook Time
30 minutes
Rating
0 out of 5 stars
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Ingredients
6 servings
- drizzle of olive oil
- 1 large white onion
- 2 cloves garlic
- 2 teaspoons dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon ground cinnamon
- 1 x 17 fl oz jar passata
- 100g walnuts
- 400g tin beluga lentils
- ½ teaspoon fine sea salt
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Preparation
Step 1
Place a large, heavy-bottomed saucepan over medium heat and add a drizzle of olive oil. Add the onion and garlic and cook, stirring frequently, until softened, about 5 minutes. Add the thyme, oregano, and cinnamon and cook, until darkened and fragrant, about 1 minute.
Step 2
Stir in the passata; pour in 2 tablespoons of water into the empty jar to rinse out, then add this liquid to the pan. Bring to a gentle simmer and cook, stirring often, until darkened and reduced, 12 -15 minutes. Stir in the walnuts, lentils, and salt. This sauce can be used in multiple ways, such as in our creamy aubergine & potato bake, as a spaghetti sauce and as a topping to jacket potatoes.
Step 3
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