RECIPE: Spicy Lentil Ragu

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Fancy some meal prep this Sunday? This spicy lentil ragu is a fab meal prep option. This makes 4 portions and can easily be frozen. It can also be easily adapted for the next day by adding a small tin of coconut milk if you want to make it less spicy and slightly more dahl/soup like. Don’t be afraid to experiment with this recipe! It can easily be adapted with different amounts of chilli/spices and different veggies.

Ingredients:

100g green lentils. If you don’t have green lentils try a different type. If using canned lentils/beans you can skip the first step.

A mixture of mushrooms - I used white and Portobello and used about 400g

A tablespoon of olive oil

1 carrot

1 red pepper

1 green pepper

400g passata

Vegetable stock (I made 400ml and added as needed)

Spices:

2 teaspoons of smoked paprika, 1 tsp paprika, 1 tsp chilli flakes (adjusted as needed)

Serve with brown rice, brown rice pasta or cauliflower/broccoli rice

Method:

  • Boil the green lentils for about 10 minutes. They should be about half way cooked and have just a little bit of a bite to them still.

  • Drain and rinse the lentils well and set aside

  • Dice all the vegetables (mushrooms, peppers) and grate your carrot.

  • Heat the olive oil in a large saucepan (that all your ingredients can fit).

  • Add the mushrooms and allow to cook down.

  • Then add the peppers and the carrots and allow to cook together on a medium heat.

  • Add all your spices and stir well together.

  • Add the passata and your green lentils. Stir well and allow to cook for a further 5 minutes. Depending on the consistency you would like all the vegetable stock (you may want a thicker ragu or something more liquidy).

  • Keep some aside so you can add to it if it starts to thicken too much.

  • Allow to cook for a further 10 minutes until lentils are completely cooked. You can choose to serve this with a dollop of greek or almond yogurt. Serve it with brown rice, cauliflower/broccoli rice or brown rice pasta to make it endometriosis friendly.

    Thats it! Its a really easy recipe that can be adapted easily depending on what you have in the fridge. It will also work with frozen vegetables put be sure to adjust your stock levels to ensure it doesnt end up too watery.

    Let me know if you try this….I’d love to see your creations.

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Lauren Healy