Guys, I actually can’t believe how quickly the weeks are flying by! How is it Autumn already?! Crazy. I’ve been meaning to share this one with you guys for ages, and I feel like now is a great time as the weather has become that bit colder, we need to bring those comforting meals back into vogue! This was a bit of a random creation as I was craving the Linda McCartney Red Onion and Rosemary Vegetarian Sausages that particular week I came up with it…but hey, it worked, and I’m delighted to share this with you. Like I said, just for those Autumn and Winter vibes! As I’ve said, I’ve used the Linda sausages in this Ragu, but you could use whatever your favourite brand is, or alternatively if you want to make it a meaty recipe, you could do that too and follow the same steps! So, let’s get cooking!
Recipe (Serves 5)
- 1 tbsp extra virgin olive oil
- 2 garlic cloves, finely minced
- 1 tsp ground cinnamon
- 1 tsp sweet paprika
- 1 tsp ground ginger
- 1 tbsp dried oregano
- 2 tbsp balsamic vinegar
- 2 tbsp tomato puree
- 1 400g tin of chopped tomatoes
- 1 400g tin of Bijoux Vert Lentils (I use the brand Epicure)
- 300ml water (or vegetable stock)
- 1 red onion, finely chopped
- 1 medium size carrot
- 1 bell pepper
- 1 courgette
- 2 handfuls of spinach leaves
- 10 Vegetarian Sausages, uncooked (I use the brand Linda McCartney)
- A pinch of sea salt and black pepper
- Pre-heat the oven to 200C, and line a baking tray with tin foil. You will be cooking the sausage in the oven while you make the ragu – hello multi-tasker!
- Chop your garlic finely, and then the veggies (into bite size chunks), and set aside in small bowls.
- When the oven is ready, spread the sausages onto the tray, and cook according to package instructions (usually 15 minutes or so, turning half-way through).
- Next, set a large pot on a medium heat, and add the olive oil.
- Cook the red onion and garlic for 3-4 minutes in the oil, until softened.
- Add your spices and herbs, and cook for another few minutes so the onions are coated.
- Add the rest of your veggies, except for the spinach leaves, and cook for another 4-5 minutes.
- Time to add the liquids – pour in the chopped tomatoes, water/stock, tomato puree and balsamic vinegar, and stir everything up together.
- Finally, add the lentils (you could also add uncooked lentils here either as you will be simmering the ragu, so they will cook in it!), season with sea salt and black pepper, stir and bring to the boil.
- Turn down the heat to the lowest setting, and cover.
- Remove the sausages from the oven when ready. Chop these into bite sized chunks, and add to the ragu, along with the spinach leaves.
- Once you’ve added the sausages, cover the ragu again and cook on the low heat for 10-15 minutes, stirring occasionally! If you’re using uncooked lentils, you may need to simmer for a few minutes longer and possibly add a little extra water/stock.
- Serve with whatever you please! This is delicious with wholegrains, pasta like spaghetti or just a simple side salad or courgetti!
Enjoy guys! As always, tag me if you try this one out – @theirishbalance on Instagram or Twitter!
Ciara 🙂 x