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Spaghetti and Rich Veggie Lentil Ragu

Spaghetti and Rich Veggie Lentil Ragu

with Pesto, Garlic Ciabatta and Rocket

Recipe Development Team
Recipe Development TeamPublished on April 15, 2024
Tags:
Veggie
Allergens:
Sulphites
Barley
Cereals containing gluten
Wheat
Milk
Egg

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes
Active 25 minutes
DifficultyMedium

Ingredients

serving amount

100 grams

Red Split Lentils

4 unit(s)

Garlic Clove**

120 grams

Sliced Mushrooms

1 carton(s)

Tomato Passata

28 grams

Red Wine Stock Paste

(Contains: Sulphites)

15 grams

Worcester Sauce

(Contains: Barley, Cereals containing gluten)

180 grams

Spaghetti

(Contains: Cereals containing gluten, Wheat)

2 unit(s)

Ciabatta

(Contains: Barley, Cereals containing gluten, Wheat May contain traces of: Cereals containing gluten, Rye)

32 grams

Pesto

(Contains: Milk)

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

20 grams

Wild Rocket

Not included in your delivery

100 milliliter(s)

Water for the Sauce

1 tsp

Sugar

1 tbsp

Tomato Ketchup

2 tbsp

Olive Oil for the Garlic Bread

1 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)4827 kJ
Energy (kcal)1154 kcal
Fat28.9 g
of which saturates7.1 g
Carbohydrate160.1 g
of which sugars17.3 g
Dietary Fibre21.9 g
Protein41.5 g
Salt4.7 g
Potassium32.6 mg
Calcium21.6 mg
Iron0.1 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Kettle
Large Saucepan
Large Frying Pan
Colander
Chopping Board
Baking Tray
Knife

Cooking Instructions and Tips

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Boil a full kettle. Pour it into a saucepan with 0.5 tsp salt on high heat.

When boiling, add the lentils to the water and bring back to the boil. Cook until tender, 8-10 mins.

Meanwhile, peel and grate the garlic (or use a garlic press).

2

Meanwhile, heat a drizzle of oil in a large frying pan on high heat. When hot, add the mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.

Add half of the garlic and fry for 1 min more. Stir through the passata, red wine stock paste, Worcester sauce, water, sugar and ketchup for the sauce (see pantry for all three amounts).

Bring the sauce up to a boil, then lower to a simmer.

Simmer until starting to thicken slightly, 4-5 mins.

3

Once the lentils are cooked, drain in a colander and stir through the sauce. Simmer 4-5 mins longer. Add a splash of water if the sauce is looking a little thick.

Meanwhile, boil a full kettle. Pour it into the (now empty) saucepan with 0.5 tsp salt on high heat.

When boiling, add the spaghetti to the water and bring back to the boil. Cook until tender, 8 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

4

Halve the ciabatta and lay onto a baking tray, cut-side up. Spread over the garlic and drizzle with the olive oil for the garlic bread (see pantry for amount).

Bake the bread on the top shelf of your oven until golden, 4-5 mins.

5

When the sauce has thickened stir through the pesto, butter (see pantry for amount) and half the Italian style cheese. Stir the spaghetti through the sauce until coated. 

Taste and season with salt and pepper if you feel it needs it. Add a splash of water if the sauce is too thick.

6

Share your spaghetti lentil ragu to one half of your serving bowl, sprinkle over the remaining cheese.

Add a handful of rocket and garlic bread alongside. Drizzle some oil over the rocket to finish.

Enjoy!

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