Beetroot And Beluga Lentil Ragu
A rich and colourful pasta recipe that's perfect for a decadent dinner.
Ingredients
- 2 Medium Beetroot peeled and roughly chopped
- 2 Medium Onions peeled and roughly chopped
- 4 Cloves Garlic peeled and roughly chopped
- 2 Large Carrots peeled and roughly chopped
- 1 Tablespoon Olive Oil
- 2 Tablespoons Soy Sauce
- 180 ml Red Wine
- 1 Teaspoon Dried Oregano
- 1 Tablespoon Tomato Paste
- 500 ml Vegetable Stock
- 150 g Beluga Lentils puy lentils work just fine as well
- 1 (400g) Can Plum Tomatoes
- 1 Stick Cinnamon
- 300 g Dried Pasta I like pappardelle or linguine
- 1 Tablespoon Flour
Instructions
- Add the chopped carrot, garlic, onions and beetroot into a food processor and blitz until the vegetables resemble rough breadcrumbs.
- Heat the 1 tablespoon of olive oil in a large saucepan over a medium heat. Toss in the blended vegetables and fry for 3-4 minutes, stirring often, until the onions have softened and the moisture from the vegetables has dissipated.
- Next add in the dried oregano, tomato paste, flour and soy sauce. Fry the vegetables for further 30 seconds stirring to combine the spices evenly amongst the pan. Tip in the red wine and reduce until the wine has almost completely evaporated.
- Add in the lentils, stock, stick of cinnamon and plum tomatoes. Stir to combine, then cover and simmer for 30 minutes.
- When the ragu has around 15 minutes left, prepare your pasta to packet instructions. Cook until aldente, then drain and reserve.
- Once your ragu has simmered, uncover and season to taste. Divide you cooked pasta between 4 bowls and ladle over a good helping of the beetroot ragu. Finish with a sprinkle of the fresh chopped parsley and a drizzle more olive oil.
Nutrition
Calories: 591kcal | Carbohydrates: 105g | Protein: 24g | Fat: 6g | Saturated Fat: 1g | Sodium: 1273mg | Potassium: 1079mg | Fiber: 17g | Sugar: 18g | Vitamin A: 6606IU | Vitamin C: 23mg | Calcium: 140mg | Iron: 7mg