Veg and lentil ragu (11+ plant foods)

This is a fantastic recipe to pack the plants into your diet. 1 serving will give you 15g of protein.

Ingredients (serves 4)

1 carrot

1 onion

2 cloves of garlic, crushed

1 stick of celery

olive oil

1/2 bunch fresh thyme

4 large portobello mushrooms

2 tbsp sun-dried tomato paste

400ml veg stock

2 fresh bay leaves

1 400g tin of plum tomatoes

100g dried puy lentils

1/2 tsp smoked paprika

1/2 bunch fresh basil

Method:

• Finely chop or pulse the carrot, onion, and celery

• With a splash of olive oil, fry the veg, thyme and bay leaves until soft, approximately 10 minutes

• Finely chop or pulse the mushrooms and add to the veg, cook for 3 minutes

• Stir in the stock, garlic, lentils, tomato paste and tinned tomatoes. Squish the tomatoes a little bit. Reduce the heat, cover, and cook for 30 minutes until the lentils are soft and tender.

• Serve with some plant pasta or wholewheat , fresh basil and plenty of grated parmesan