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Vegetable ragu
- prep: 0 hr
- cook: 0 hr
- total: 0 hr
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With plenty of lentils and veggies, this is a firm favourite with vegetarians and meat-eaters alike.
Ingredients
- 1 tsp rapeseed oil
- 1 large onion, finely diced
- 1 pepper, finely diced
- 1 medium carrot, finely diced
- 1 courgette, finely diced
- 100g mushrooms, finely diced
- 2-4 cloves garlic, crushed
- 2 heaped tsp dried oregano
- 1 vegetable stock cube dissolved in 200ml water
- 2 fresh tomatoes, finely diced
- 400g tin chopped tomatoes
- good grind black pepper
- 1 tbsp tomato purée
- 400g tin green/Puy lentils, drained
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 426 % Daily Value *
- Total Fat: 4 g 5.77%
- Saturated Fat: 0 g 0.66%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 594 mg 24.74%
- Calcium: 92 mg 9.22%
- Potassium: 310 mg 8.87%
- Magnesium: 0 mg 0%
- Iron: 8 mg 44.6%
- Zinc: 0 mg 0%
- Total Carbohydrate: 76 g %
- Dietary Fiber: 19 g 76.19%
- Sugar: 10 g
- Protein: 27 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 50.11%
- Vitamin C 81.48%
- Vitamin D 0.44%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat0
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch4
- Exchange - Vegetables3
- Exchange - Lean Meat2
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total2 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total5 oz-eq
