Lentil ragu
This warming ragu is made with protein-rich puy lentils and plenty of veggies to help towards your five-a-day.
Ingredients
For the lentil ragu
- 300g/10½oz dried puy lentils
- 3 tbsp olive oil
- 100g/3½oz butternut squash, cut into chunks
- 1 garlic clove, chopped
- 2 springs fresh thyme
- 1 banana shallot, chopped
- 1 celery stick, finely chopped
- 1 carrot, peeled and finely chopped
- 50ml/2fl oz reduced chicken stock
- 50g/1¾oz unsalted butter, cubed
- pinch salt
- 1 tsp chopped fresh parsley
- dash sherry vinegar (optional)
To garnish
Method
To make the lentils, place the lentils in a medium saucepan and cover with cold water. Bring to the boil, and cook for 20 minutes. Drain the lentils through a sieve and rinse with cold, running water.
To make the lentil ragu, preheat the oven to 200C/180C Fan/Gas 6.
Spread the butternut squash in a single layer on a roasting tray, drizzle in one tablespoon of olive oil and season. Then roast in the pre-heated oven for 10–15 minutes.
Meanwhile, heat a casserole dish over a medium heat then add the remaining olive oil, garlic and thyme and cook for 1–2 minutes. Add the shallots and cook for 1 minute before adding the celery, carrots and cooked lentils and cook for a 2–3 minutes more.
Add the reduced chicken stock to the dish and bring to the boil, while slowly adding the cubed butter.
Finish with a pinch of salt, parsley and a dash of sherry vinegar if needed
To serve, spoon some of the lentil ragu onto a plate, then top with the butternut squash, goats’ cheese and the freshly picked herbs and flowers.
