Name: Lentil, Aubergine and Walnut Ragu
Cook time: 1 h
Yield: 4
Ingredients: 2tbsp olive oil; 1 onion, finely chopped; 1 large carrot, finely chopped; 1 large celery stick, finely chopped; 1 aubergine (about 275g), trimmed and cut into 1cm cubes; 2 smoked garlic cloves, finely sliced; 1tbsp finely chopped rosemary; 2tbsp tomato purée; 175ml red wine; 400g tin chopped tomatoes; 250ml vegetable stock; 1tsp runny honey; 75g walnuts; 250g pouch cooked Puy lentils, we used Merchant Gourmet; 360g pappardelle; 50g Parmesan, finely grated, see GH tip

VMG Recipes