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Mushroom and lentil ragu with boodles

Mushroom and lentil ragu with boodles

0
Points®
Total Time
1 hr 5 min
Prep
20 min
Cook
45 min
Serves
4
Difficulty
Easy

Ingredients

Brown onion

1 medium, finely chopped

Carrot(s)

1 medium, finely sliced

Celery

1 stick(s), finely chopped

Garlic

3 clove(s), crushed

Fresh rosemary

3 tsp, finely chopped

Mushrooms

250 g, button variety, sliced

Dry lentils

200 g, small green variety, rinsed

Canned diced tomatoes

400 g, (1x400g can)

Vegetable stock cube

1 individual

Tomato paste

1 tbs

Dried bay leaf

2 whole, torn

Dried oregano

2 tsp

Butternut pumpkin

600 g, spiralised into boodles

Oil spray

1 x 3 second spray(s)

Instructions

  1. Lightly spray a large saucepan with oil and heat over medium heat. Cook onion, carrot and celery for 10 minutes or until softened and lightly golden.
  2. Stir in garlic and rosemary and cook for a further minute, then add mushrooms and cook for 3 minutes or until softened.
  3. Add lentils, tomatoes, stock cube, 400ml water, tomato paste, bay leaves and oregano, then season to taste. Bring to a simmer and cook, covered for 30 minutes or until lentils are tender and the sauce has thickened.
  4. Meanwhile, put boodles in a microwave-safe bowl, cover and cook on high for 3 minutes, stirring gently halfway through the cooking time.
  5. Divide boodles between plates and spoon over ragu to serve.

Notes

TIPS: Add ¼ cup (20g) grated parmesan cheese, to serve (contains dairy). Swap lentils for 500g turkey breast mince and reduce water to 100ml.

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