Lentil Ragu with Roast Potatoes
Smashed potatoes and a hearty lentil ragu. Need we say more? 😍 This recipe sneaks lots of veggies into it, which are arguably disguised by the deliciousness of the rich tomato base.
Ingredients:
3 tbsp olive oil
1 brown onion, diced
2-3 garlic cloves, minced
1 carrot, diced
1 zucchini, diced
1 cup tinned lentils, drained and rinsed
2 tbsp parsley and basil, finely chopped
¼ cup pitted kalamata olives
1.5 cups tomato passata
Salt and pepper, to taste
12 small white potatoes, boiled
1 tsp dried rosemary
Method
Preheat oven to 200° Heat 1 tbsp olive oil in a fry pan over medium heat.
Add in the onion, garlic and carrot and cook for 5 minutes, stirring. Add the zucchini, lentils, herbs, olives and passata. Season with salt and pepper and allow to simmer for 10-15 minutes.
As the ragu cooks, place the boiled potatoes onto a large lined baking tray. Drizzle with 2 tbs olive oil and sprinkle over the rosemary and salt and pepper. Place into the oven to cook for approx. 15 mins.
To serve, spread the vegetable ragu over the top of the roast potatoes and garnish with extra parsley if desired.
Recipe source: A Better Choice
