Lentil Ragu with Zucchini Batons
PLEASE MAKE SURE YOU WASH THE FRESH FRUIT, VEGETABLES AND HERBS BEFORE YOU START.
 |
COOKING TIME |
| 35 Mins |
DIFFICULTY
| INGREDIENTS | 2p | 4p |
| Zucchini | 1 | 2 |
| Onion | 1/2 | 1 |
| Garlic | 3 cloves | 6 cloves |
| Carrot | 2 | 4 |
| Celery | 2 sticks | 4 sticks |
| Mushroom | 120 gram | 240 gram |
| Oregano | 1 tsp | 2 tsp |
| Red Lentils | ½ cup | 1 cup |
| Stock cube | 1 | 2 |
| Diced Tomato | 400 gr | 800 gr |
| *Vinegar (Balsamic or Red Wine preferred) | 2 tbsp | 4 tbsp |
| *Sugar | 1 tbsp | 2 tbsp |
| *Olive Oil | 6 tbsp | 12 tbsp |
* PRODUCTS ARE PANTRY ITEMS AND ARE NOT INCLUDED IN THE BOX NEITHER ARE SALT AND PEPPER
Nutrition per 100 gr (Average serve is 400gr) |
|
| Energy | 178Kj |
| Protein | 3.6g |
| Fat, Total | 0.5g |
| – Saturated | 0.1g |
| Carbohydrates | 4.9g |
| – Sugars | 2g |
| Sodium | 342mg |
| Allergens | None, Gluten Free |
TOOLS: Large saucepan, Fry pan, Wooden spoon
METHOD
1
PREP
Finely dice onion, carrot and celery ● mince garlic ● quarter mushrooms
2
COOK
Place large saucepan on medium heat with 2(4) tbsp of oil ● add onion, garlic, celery and carrot ● cook for 4-5 minutes then add mushrooms ● cook 2 more minutes then add vinegar, lentils, diced tomatoes, oregano, stock cube and 1.5(3) cups of water (next step)
3
COOK 2
Bring to the boil then turn to a simmer ● stir occasionally, add a splash of extra water if the mixture starts to stick to the bottom of the pan
4
BATONS
Slice zucchini into batons of 1 cm wide and 3.5 cm long ● place fry pan on high heat adding 4(8) tbsp of oil ● when pan is hot, add batons and fry until golden and crispy 4-5 minutes ● set batons aside and season with salt & pepper
5
FINISH & SERVE
Taste and season ragu if necessary ● place ragu into bowls and top with zucchini batons
Attention customers with food allergies. Our products may contain traces of allergens, such as wheat, soybeans, tree nuts, peanuts, or wheat.