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Rich and smoky vegan ragu with lentils, red pepper and protein rich beans, piled upon tender organic tagliatelle. We promise, even the carnivores will love this - or your money back!*
*ok, we might not, but they will love it!
Cooking time: 1 hour
½ tbsp olive oil
1 onion, finely sliced
2 cloves garlic, crushed
1 tsp smoked paprika
1 red pepper, deseeded and chopped
400g tin lentils
400g tin beans (kidney, butter or cannellini all work well), drained
1 tbsp balsamic vinegar
400g chopped tomatoes
1 tbsp tomato puree
150ml vegetable stock
Handful fresh parsley, roughly chopped
Salt & pepper
400g tagliatelle to serve
Tip: Delicious topped with toasted pine nuts or homemade vegan parmesan.