Name: ‘Feed-The-Family’ Rosemary Lentil Ragu
Cook time: 1 h 10 min
Yield: 4
Ingredients: 1tbsp extra-virgin olive oil; 200g mushrooms (or swap for 3 finely chopped carrots), chopped; 280g jar sun-dried tomatoes, chopped; 1 large red onion, chopped; 15g fresh rosemary; 1tbsp dried oregano; 1tbsp dried thyme; 2tbsp balsamic vinegar; 4 garlic cloves, grated; 2tbsp tomato purée; 400g can tomatoes; Bone broth powder (optional – for even more nutrients); 1ltr vegetable stock; 250g dried red lentils; 2 bay leaves; 1 red pepper; 2 servings spelt spaghetti or pasta

VMG Recipes