Lentil Ragu

by Liz Child

This lentil ragu is a firm family favourite. It’s quick and easy to make, full of flavour and nutrition (lentils are a powerhouse of fibre, protein, potassium, iron and folate) and it can be frozen in portions to use on busy days. I use this as a ‘base’ recipe but often add or switch the vegetables with the seasons. For example, the carrots can be swapped with swede, beetroot or squash, the mushrooms could be replaced with aubergine or crumbled walnuts. We usually stir it through pasta or layer it up in a lasagne but it also makes a great cottage pie when topped with mash and baked.

You can also tweak the seasoning and turn this Italian-style ragu into a Tex-Mex-style chilli non-carne! Just use chilli, cumin, coriander, bay, oregano and smoked paprika in place of the herbs, and add a drained tin of kidney beans and peppers to the mix too. This adaptable lentil ragu recipe is just thing to add to your repertoire for hearty family meals.

Liz x

Ingredients (serves 4)

  • 2 tbsp olive oil
  • 1 onion, diced
  • 4 cloves of garlic, diced
  • 2 carrots, diced
  • 3 sticks of celery, diced
  • approx 10 chestnut mushrooms, diced
  • 1x 400g tin of chopped tomatoes
  • 1x 400g tin of green lentils, drained
  • 2 bay leaves
  • 1 tsp each: fennel seeds, thyme and oregano
  • optional splash of red wine…
  • salt and pepper to taste (roughly a tsp of each)
  • pasta to serve (100g dried weight per person) we stock a range of organic wheat, wholegrain and gluten free varieties

Method

  1. Gather and prepare your ingredients and find a large pan to cook your ragu in. Get a big pot of water on to boil for the pasta.
  2. Sauté the onion with the olive oil for roughly 6 minutes over a medium-high heat until softening and starting to take on some colour.
  3. Then add the salt, pepper, fennel, oregano, thyme and garlic and stir for a minute to release and wake up the flavours.

4. Add the diced vegetables and sauté for 5-10 minutes until they start to soften and cook in their own juices. Then add the chopped tomatoes and bay leaves.

5. Swirl the juices out of the tin into the pan by filling the tin with water. Then add the drained lentils and simmer for about 10 minutes or until the sauce is rich and delicious. You may need to add a splash of water (or red wine) to loosen the sauce if it is starting to look a bit dry. (This is a good time to get your pasta into the now-boiling water).

6. Taste and adjust the seasoning if needed with more salt or pepper. Then stir through the cooked and drained pasta and enjoy! Serve with fresh basil leaves and an extra drizzle of good olive oil.

Lentil Pie with Colcannon Mash

by Liz Child

Is there anything more comforting and satisfying than a mashed potato topped pie? This is hearty and healthy family food. Perfect for a cosy evening weekday meal and also special enough, I think, for a Sunday lunch. Colcannon is a great way to get some extra greens in, and it’s crazy delicious! I also cook enough for two and freeze one for a rainy day…no shortage of those here in Ireland am I right?

Here’s the flexible and simple recipe. I hope you enjoy it and it becomes a part of your regular rotation. It’s certainly a winner in my house. Liz x

Ingredients (makes enough for 2 pies which serve 4 hungry people each)

  • 2 white onions – diced
  • 2 tbsp vegetable oil
  • 4 sticks of celery – diced
  • 6 carrots – diced
  • 6 cloves of garlic – sliced
  • 2 tbsp crumbled, dried mushrooms
  • 2 mugs of green or brown lentils – rinsed
  • 2 stock cubes
  • 3 bay leaves
  • 1 glass of red/white wine (or a tbsp or two of vinegar)
  • 1 tsp each dried thyme, rosemary and sage
  • 10 or so floury potatoes
  • 6 scallions/spring onions – chopped
  • a large bunch of kale or half a spring green cabbage – chopped
  • a generous knob of butter/margarine
  • a splash of oat milk
  • salt and pepper to taste
  • seasonal greens to steam and serve on the side
One for now, one for the freezer for a rainy day.

Method

You’ll need two large pots and two baking dishes. Preheat your oven to 200C. Get a large pot of water on to boil.

Peel your potatoes (or don’t if you prefer a rustic mash), chop them into even sized pieces and put them in the large pot of water to boil until soft.

Meanwhile make the lentil filling. Sauté the onion in the oil until starting to soften and turn golden. Then add the celery, carrots and garlic and sauté until fragrant. You can of course switch the base veg for whatever you have eg beetroot, parsnips, swede, mushrooms…

Add the rinsed lentils and the wine/vinegar. Give the pot a quick stir then add 6 mugs of water, crumble in the two stock cubes and the dried mushrooms. Add the dried herbs, bay leaves and some black pepper then simmer, stirring often, until the lentils are cooked and have soaked up most of the water. Add more water if needed, just keep an eye on it.

Put the chopped scallions in a wide bowl and just cover them with oat milk so that they can infuse their flavour through the milk.

Once the potatoes are nearly cooked through, add the kale/cabbage to the pot to quickly steam in the last 3 minutes or so of the cooking time. Then fish them out and put them in the bowl with the oat milk and spring onions.

Drain and mash the potatoes with the butter and plenty of salt and pepper. Taste and adjust the seasoning if needed. Then stir the kale/cabbage, scallions and milk through the mash.

Taste the lentil filling and add more salt/pepper as needed. Them assemble the pies. Make one to eat now and one to cool down and freeze for another day?

Divide the lentil filling between two oven dishes, then divide the mash. Smooth it out and then rough it up a little with a fork so that you get nice crispy bits in the oven.

Put one of the pies in the oven to bake and crisp up. It’s still warm so it should only take 20 minutes or so. If you are cooking one from cold it will take a lot longer. You will need to cook a cold one covered with foil or a baking tray until hot in the middle, then remove the foil/baking tray for the last 15 minutes or so to allow the pie to take on some colour.

Serve with seasonal greens and enjoy!