Lentil and Walnut Ragù with Wholewheat Pasta
A slow ragù of brown lentils and ground walnuts with the depth of a meat sauce and none of the saturated fat.
- 320 g wholewheat pasta
- 200 g brown lentils
- 60 g walnuts
- 1 pc onion
- 2 pc carrot
- 2 pc celery
- 3 pc garlic
- 400 g chopped tomatoes
- 2 tbsp tomato puree
- 400 ml vegetable stock
- 2 tbsp olive oil
- 1 tsp dried oregano
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Soak the lentils for 2 hours, then drain. Pulse the walnuts to a coarse rubble, not a paste.
- Step 2
Soften the finely diced onion, carrot and celery in the olive oil over medium-low heat for 12 minutes. This is the base and it cannot be hurried.
- Step 3
Add the crushed garlic, oregano and tomato puree and cook for 2 minutes.
- Step 4
Add the lentils, walnuts, tomatoes and stock. Simmer gently, part-covered, for 30 minutes until thick and glossy.
- Step 5
Cook the pasta until al dente, reserving a mugful of the water.
- Step 6
Fold the drained pasta through the ragù with a splash of the water so it coats rather than sits.
Cook it with Mello
Cook mode reads each step aloud and keeps your screen awake, so you can cook with your hands full.
Cook it with MelloProtein, carbs and fat for this dish
Mello works the macros out from each ingredient, per serving. Make a free account to see them.
See the macrosHow Mello works out macros →
