Lentil Ragu and Linguine

03 Aug Lentil Ragu and Linguine

Serves 2 

Ready in 40 minutes

Great For a Dinner Party, Girls night in, Student friendly.

Ingredients: 

• 1 tbsp. of butter or coconut oil
• 1 white onion, sliced
• 2 asparagus sticks (sliced) 
• 1 tbsp. BNUTZ cacao and hazelnut butter
• 1 celery stick, sliced
• 2 crushed garlic cloves
• 2 carrots, finely sliced
• 2 tsp of freshly chopped thyme leaves
• 3 tbsp. of tomato puree400g tin of lentils
• 500ml of chicken or vegetable stock
• 1 can of chopped tomatoes
• Sea salt and pepper
• 200g of linguine, brown rice, spelt or wholemeal
• 1 tbsp. of parsley

Method: 

Place the coconut oil in a large pot, add the onion and sauté with a pinch of salt for 5 minutes until golden. Add the celery, garlic and carrots, asparagus and sauté for another 5 minutes. Stir in the thyme and tomato puree then add in the lentils, stock, BNUTZ and can of tomatoes. Cook on a low heat for 30 minutes, adding a little water if it gets dry. Season with salt and pepper.

While this is cooking, cook the linguine as per the instructions on the pack.

Serve together with seasoning and a sprinkle of chopped parsley.