For SUCH a good vegetarian weeknight meal, this lentil ragu is what you need in your life!!! Also known as spaghetti bolognese, it’s definitely a classic comfort food.
FULL RECIPE: https://topwithcinnamon.com/2019/06/lentil-ragu.html
This one’s got all that savoury, ‘meaty’ flavour without the meat. I’ve packed in a LOT of umami flavour here with Worcestershire sauce, miso and dried mushrooms which all help bring a rich flavour to this pasta sauce.
This lentil ragu is so versatile as well – you can use it for lasagne, vegetarian ‘shepherds pie’, ravioli filling, pasta bakes or serve it over some polenta. For this reason, this is a perfect sauce to batch-cook and freeze for later. You can use it in so many different ways it doesn’t get boring! Plus it’s handy to have in the freezer for those nights when you just cba to cook dinner.
I’ve also included a sneaky lil recipe for a quick vegan ‘parmesan’ topping. Usually I’ve seen this made with blitzed nuts but I think my method has a sliiiight edge 😉
Hope you make it and enjoy it! Let me know in the comments below if you have any questions or give it a go.
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Intro/Outro Music by Adam Train: https://www.adamtrainmusic.com/