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Main Course  /  March 26, 2019

GREEN LENTIL RAGU

INGREDIENTS:

2 Tbsp olive oil

1 red onion, chopped

3 garlic cloves, minced

1 small aubergine, chopped in small pieces

100g Shiitake mushrooms

2 tomatoes, diced

200g green lentils

150g tagliatelle pasta

Sea salt, black pepper and dried basil

PREPARATION :

  1. Preheat the oven to 180 C. Place the aubergine on a baking tray, drizzle with one tbsp olive oil and bake for about 10 minutes until golden brown. When ready remove from the oven and leave it to cool.
  2. Add the remaining 1 tbsp oil along with the onion and garlic, and fry for about 5 minutes.
  3. Stir in the Shiitake mushrooms and tomatoes and cook for further 5 minutes.
  4. Meanwhile cook tagliatelle according to pack instructions, then drain.
  5. Return the aubergine to the pan together with green lentils and cover with the water. Simmer gently till lentils are ready ( add more water if needed).
  6. Serve the ragu over the tagliatelle and season with salt, pepper and basil.

Enjoy!

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  • CONSULTATION
  • YOU TUBE
  • RECIPES
    • Breakfast
    • Main course
    • Salads & dressings
    • Sides
    • Desserts
    • Hot & cold beverages
  • BLOG
    • Nutritionist Notebook
    • Beauty
    • Zero Waste
  • YOGA
  • ABOUT
  • SHOP

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