Mushroom and lentil ragu with boodles
0
Points®
Total time: 1 hr 5 min • Prep: 20 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
Ingredients
Brown onion
1 medium, finely chopped
Carrot(s)
1 medium, finely sliced
Celery
1 stick(s), finely chopped
Garlic
3 clove(s), crushed
Fresh rosemary
3 tsp, finely chopped
Mushrooms
250 g, button variety, sliced
Dry lentils
200 g, small green variety, rinsed
Canned diced tomatoes
400 g, (1x400g can)
Vegetable stock cube
1 individual
Tomato paste
1 tbs
Dried bay leaf
2 whole, torn
Dried oregano
2 tsp
Butternut pumpkin
600 g, spiralised into boodles
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a large saucepan with oil and heat over medium heat. Cook onion, carrot and celery for 10 minutes or until softened and lightly golden.
2
Stir in garlic and rosemary and cook for a further minute, then add mushrooms and cook for 3 minutes or until softened.
3
Add lentils, tomatoes, stock cube, 400ml water, tomato paste, bay leaves and oregano, then season to taste. Bring to a simmer and cook, covered for 30 minutes or until lentils are tender and the sauce has thickened.
4
Meanwhile, put boodles in a microwave-safe bowl, cover and cook on high for 3 minutes, stirring gently halfway through the cooking time.
5
Divide boodles between plates and spoon over ragu to serve.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.