Aubergine, lentil & walnut ragu
Serve this rich and hearty veggie ragu with pasta or on mounds of buttery swede purée. It's full of flavour, with aubergine, lentil, tomatoes and walnuts
Swede purée
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Nutrition: Per serving
- kcal105
- fat9g
- saturates6g
- carbs4g
- sugars4g
- fibre1g
- protein2g
- salt1.5g
Method
step 1
Put the swede in a pan and cover with boiling water. Add 1 tbsp salt and bring to the boil. Cook for about 15-20 mins until tender. Once softened, drain the swede, then blitz it with the butter and natural yogurt in a food processor and check for seasoning. Divide the purée between plates and top with the warm ragu. Sprinkle over chopped parsley and serve.