-200g dried red lentils
– mushrooms sliced
– 2tbsp tomato puree
– 1 courgette diced
– bay leaf
– 1 onion diced
-2 carrots diced
– 2 tomatoes chopped
– 1 tsp mixed herbs
Add all the ingredients to the slow cooker and cook on low for 6-8 hours.
Once the ragu has been cooked through, you can enjoy it on it’s own which I did for a lunch one day, mix it with pasta and sprinkle with cheese to make a lentil ragu bake which we enjoyed for dinner one evening, or freeze any leftovers to enjoy another day.
This recipe is so versatile and very cheap. It would make a great base for any mince dish, add some chicken to make a pie, The list is endless.
My slow cooker is used on a weekly basis during the year. It was one of the best purchases I made years ago, and when the sad day arrives that it goes to slow cooker heaven I will replace it immediately.
Disclosure – I received some wine free of charge but all opinions are my own
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