Puy lentil ragu with pesto from Waitrose Food Magazine, January 2017: Eat Veg Special Issue (page 95)

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Notes about this recipe

  • redbirdo on January 18, 2017

    Easy and yummy, my kids liked this. I didn't use the ready to eat lentils, I cooked 250g puy lentils for 30 mins, then stirred in some sundried tomato paste and chopped (frozen) basil, only because I didn't pay proper attention to the ingredients. I think I would do this again. I also mixed the pesto in with the lentil sauce.

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