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Lentil Ragu with Zucchini Batons

PLEASE MAKE SURE YOU WASH THE FRESH FRUIT, VEGETABLES AND HERBS BEFORE YOU START.

COOKING TIME
35 Mins

DIFFICULTY

INGREDIENTS2p4p
Zucchini12
Onion1/21
Garlic3 cloves6 cloves
Carrot24
Celery2 sticks4 sticks
Mushroom120 gram240 gram
Oregano1 tsp2 tsp
Red Lentils½ cup1 cup
Stock cube12
Diced Tomato400 gr800 gr
*Vinegar (Balsamic or Red Wine preferred)2 tbsp4 tbsp
*Sugar1 tbsp2 tbsp
*Olive Oil6 tbsp12 tbsp

* PRODUCTS ARE PANTRY ITEMS AND ARE NOT INCLUDED IN THE BOX NEITHER ARE SALT AND PEPPER

  Nutrition per 100 Grams

  Energy178Kj
  Protein3.6g
  Fat, Total0.5g
  –  Saturated0.1g
  Carbohydrates4.9g
  – Sugars2g
  Sodium342g
  AllergensNone, Gluten Free
Easy to cook full vegan tasty red lentils ragu with zucchini batons. Gluten Free.

TOOLS: Large saucepan, Fry pan, Wooden spoon

METHOD

1

PREP 

Finely dice onion, carrot and celery ● mince garlic ● quarter mushrooms

2

COOK                                

Place large saucepan on medium heat with 2(4) tbsp of oil ● add onion, garlic, celery and carrot ● cook for 4-5 minutes then add  mushrooms ● cook 2 more minutes then add vinegar, lentils, diced tomatoes, oregano, stock cube and 1.5(3) cups of water (next step)

3

COOK 2

Bring to the boil then turn to a simmer ● stir occasionally, add a splash of extra water if the mixture starts to stick to the bottom of the pan

4

BATONS                                

Slice zucchini into batons of 1 cm wide and 3.5 cm long ● place fry pan on high heat adding 4(8) tbsp of oil ● when pan is hot, add batons and fry until golden and crispy 4-5 minutes ● set batons aside and season with salt & pepper

5

FINISH & SERVE                

Taste and season ragu if necessary ● place ragu into bowls and top with zucchini batons

Attention customers with food allergies. Our products may contain traces of allergens, such as wheat, soybeans, tree nuts, peanuts, or wheat.