Recipes Non-perishable lockdown meals Hearty bean ragù with carrot noodles
Hearty bean ragù with carrot noodles

Hearty bean ragù with carrot noodles


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).


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)

To serve (optional)

Chilli flakes

Angel food’s Dairy-free parmesan alternative

Fresh basil leaves

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