Dinner
Slow Cooked Lentil Ragu
Recipe by Nutritiously Naughty
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This simple, slow cooked ragu recipe is ideal for this cold weather, with the red wine adding a rich, warming, depth of flavour to it. Try serving with warm garlic bread for a perfect comfort meal!
Chives make a great replacement for onion in recipes if you intolerant like myself.
Compatible with
Cooking mode
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- 1 tbsp garlic infused olive oil
- 1 stalk celery
- 1 large carrot, peeled
- 2 tbsp chopped fresh chives (or 1 onion)
- 1 tin green lentils, rinsed and drained
- 1 tin chopped tomatoes
- 1 vegetable stock pot
- 1 tsp paprika
- 1 tsp mixed herbs
- 120ml red wine
- Salt & pepper
- 300g gluten free tagliatelle
- Fresh basil (optional to garnish)
- Parmesan (optional to garnish)
Utensils
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Step 1
Select the sear/saute option on medium heat, add the oil
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Step 2
Finely chop the celery and carrot, add to the foodi with the chives (or onion)
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Step 3
Saute for 5 minutes
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Step 4
Add the lentils, tomatoes, stock pot, paprika, herbs and wine, stir everything together
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Step 5
Select the slow cooker option on high, the timer for 4hrs, using the pressure cooker lid with the vent closed
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Step 6
Once cooked, open the vent and allow the pin to drop before opening
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Step 7
Add salt and pepper to taste
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Step 8
Cook the tagliatelle as per packet instructions
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Step 9
Mix the cooked tagliatelle into the ragu
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Step 10
Serve sprinkled with fresh basil and parmesan (if using)
