A few days ago we were blessed with a very sunny afternoon so I came with an idea to have our first outdoor lunch this season. And what a success I had to clear up the fridge and use all the leftovers ....
*Lentils ragu in a rich tomato sauce
Boiled potatoes are fried in a lightly oiled frying pan followed by whole mushroom
Beetroot, carrot, rocket leaves and few tomatoes
Sourdough toasted bread
**Cabbage and soya chunks stew
Wholewheat spaghetti
*Lentils ragu in a rich tomato sauce
In a cooking pot splash some olive oil, chopped onion and carrot and fry for 10 minutes.
Add a mixture of pre-soaked green lentils and soya mince, mix it all up, add some water and cook it for 30 minutes. After the lentils are soft and all the liquid is gone, add the tomato sauce
(home made) little bit of water and cook the sauce for 20 minutes. Adjust the seasoning .
Serve this ragu with your favorite pasta!
**Cabbage stew
In a big cooking pot splash some olive oil, chopped onion and carrot and a small shredded cabbage.
Put the lid on and let the veggies sweat for 15 - 20 minutes stirring occasionally.
Add a handful of pre-soaked soya chunks, a handful of risotto rice, a teaspoon of caraway seeds, a Tbsp of tomato paste, celery salt, paper, minced garlic and a water to cover it all up.
Cook the stew on a hob until the rice is soft.
Add some chopped parsley before serving!
