A healthy alternative to meat for a classic ragu
I make a Puy Lentil Bolognese (Recipe from Eat Well for Less) in the slow cooker and it tastes as good as a meat Bolognese. Lovely with a baked potato and peas! It’s not only tasty but also filling and healthier than red meat.
The best type of lentils - in my opinion
They are tasty, keep their shape and freeze like a dream - ready for a quick lunch or dinner. Cook with stock, add to pre-cooked onion and garlic, add chilli, roasted peppers or anything else. Very versatile, eat with fish, pork, great for meat substitues as in cottage pie or veggie lasagne, cold in salads. Not many supermarkets sell dry Puy lentils which are easy to cook and much cheaper than the pre-cooked in pouches which I'm not very keen on.