Description
This vegan slow cooker lentil ragu is a perfect mid-week meal for busy families and is packed with flavour and nutrients.
Ingredients
Units
Scale
- 2 tins chopped tomatoes
- 150 g dried red lentils
- 1 onion (chopped)
- 4 cloves garlic (finely chopped or minced)
- 1 tbsp dried Italian herb seasoning
- 1 tbsp tomato puree
- 1/2 tsp chilli flakes ((optional))
- 400 ml water
- salt and black pepper to taste
- 3 bay leaves
Instructions
- Chop the onions and finely chop the garlic
- Add all the ingredients to the slow cooker and give it a good stir
- Put the slow cooker on high for about 5 hours or low if you are going to be away for longer.
- It will be cooked when they lentils are soft.
- Remove the bay leaves.
- Serve with wholewheat spaghetti.
- Prep Time: 5 minutes
- Cook Time: 5 hours
- Category: Main Course
- Method: slow cooker
- Cuisine: Italian
Nutrition
- Calories: 92
