Hearty bean ragù with carrot noodles
Method:
Heat a large pan over medium heat. Once hot, add olive oil (or a dash of water), garlic, onion and the chopped carrots.
Sauté for 3 minutes, stirring frequently.
Add in the beans, lentils and all remaining ragù ingredients.
Bring to a low simmer over medium-low heat, stirring occasionally while you prepare the carrot noodle ribbons, (or zoodles or standard spaghetti).
Bring a large pot of water to a boil. Once boiling, add carrots and boil for 2 minutes, then remove from the heat and drain. (if using frozen carrots, wait to add these a few minutes before removing the ragù from the heat)
To serve, spoon over the carrot noodles with bean ragù adding any desired toppings (chilli, basil and vegan parmesan).
Ingredients:
1 tbsp olive oil
3 cloves garlic (minced)
2 carrots (chopped) or 1 cup chopped frozen carrots
1 onion (roughly chopped)
1 can of preferred beans (pinto, chickpea, butter or black)
1 can of lentils
2 cans chopped tomato
1 tbsp dried Italian herbs
1 tsp soy sauce
1 tsp Marmite
1 tsp tomato purée
For the noodles
5 large carrots (ribboned with a vegetable peeler) (you can also use zoodles or standard spaghetti)