If you want to save even more cash, you could cook a big batch of lentils and then freeze them in portions, but canned cooked lentils (rather than the trendy – and more expensive – pouches) can be really affordable too. If you don’t have a food processor to help make quick work of the veggie chopping, try using a box grater instead. Serve this ‘ragu’ with pasta, or on top of quick polenta or mashed potato.
Serves 4 people
Ingredients:
- 1 onion, roughly chopped
- 1 leek, roughly chopped
- 1 carrot, roughly chopped
- 1 celery stick, roughly chopped
- 2 tbsp olive oil
- 3 garlic cloves, finely chopped or grated
- 400 g can of green lentils in water, drained
- 500 g tomato passata
- 2 tbsp vegan bouillon powder
- 1 tbsp yeast extract spread
- Salt and pepper
- Small handful of basil leaves (optional), to serve
Method:
- In a food processor, blitz the onion, leek, carrot and celery. You may want to do this in batches, depending on the size of your food processor.
- Put the oil in a deep heavy-based saucepan over a medium heat. Add the chopped vegetables and sauté for 5–8 minutes until beginning to soften. Add the garlic and cook for a further minute.
- Add the drained lentils, passata, bouillon and yeast extract spread, bring to the boil, then reduce the heat to a simmer and cook for 20 minutes.
- While the ‘ragu’ is cooking, you can make some pasta. Season to taste and serve with basil leaves, if you like.
Recipe from Broke Vegan: Speedy: Over 100 budget plant-based recipes in 30 minutes or less, by Saskia Sidey. Published by Aster, December 2021. Photography by Jo Sidey. Hardcover 12.99 (octopusbooks.co.uk)