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I really wanted soup. Something soft and mushy – I’d spent three hours in the dentist’s chair earlier that day and I really wasn’t up to chewing a lot – but I’d had soup earlier that day, and the night before, and the lunchtime before that (#soupaddict)… so decided on a vegan ragu.
Traditionally, ragu’s are meat based dishes, thick and with lots of herbs. I knew I could whip up a lentil version in a flash and it would be just as good – if not better – than it’s meaty counterpart.
I roasted my cherry tomatoes, to help them retain their stunning colour and shape (as well as packing a punch in the flavour dept.).
I used gluten free penne- but you could use any type of short pasta on hand.
Lots of kale.
By Adele McConnell Published: November 27, 2016
I really wanted soup. Something soft and mushy - I'd spent three hours in the dentist's chair earlier that day and I really wasn't up …