Main Dishesdeliciouslyella
Walnut & Lentil Ragu - 3 Ways
We make a rich and satisfying ragu sauce with lentils and chopped walnuts. It’s a filling and comforting sauce that is incredibly versatile. We use it as the base to our creamy aubergine-potato bake, in our walnut & lentil jacket potatoes, and walnut & lentil spaghetti.
👥 6 Servings⏱️ Prep & Cook: 30 min🔥 Cook: 30 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●pan
📝 Preparation Steps
1
Place a large, heavy-bottomed saucepan over medium heat and add a drizzle of olive oil. Add the onion and garlic and cook, stirring frequently, until softened, about ⏱️ 5 minutes. Add the thyme, oregano, and cinnamon and cook, until darkened and fragrant, about ⏱️ 1 minute.
drizzle of olive oildried thyme2 teaspoonsdried oregano1 teaspoonground cinnamon0.5 teaspoon
2
Stir in the passata; pour in 2 tablespoons of water into the empty jar to rinse out, then add this liquid to the pan. Bring to a gentle simmer and cook, stirring often, until darkened and reduced, ⏱️ 12 -15 minutes. Stir in the walnuts, lentils, and salt. This sauce can be used in multiple ways, such as in our creamy aubergine & potato bake, as a spaghetti sauce and as a topping to jacket potatoes.
walnuts3.5 oz
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...