Ingredients
- 1 pouch of Merchant Gourmet Puy Lentils
- ½ red onion
- 2 garlic cloves
- 30g sun dried tomatoes (about 2 big ones)
- 1 tbsp smoked paprika
- 1 tbsp balsamic vinegar
- 1 tsp soy sauce
- 1 stock cube
- 1 tin chopped tomatoes
- 1 tbsp nutritional yeast
- 1 ½ tbsp tomato paste
- 350g gnocchi
- 5g fresh parsley or basil
- 60g cashews (plus more for toppings)
- 58g milk
- 1 tbsp nutritional yeast
- ⅛ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp salt
- ½ lemon (optional)
Cashew cream:
Instructions
- Finely chop the onion and mince the garlic. Finely slice the sun-dried tomatoes.
- Add a tbsp of sun dried tomato oil into a pan and sauté the onion for 5-8 mins on medium heat until softened but not crispy.
- Add the tomato paste and paprika and cook for 2 minutes until browned and fragrant. Then add the tin of chopped tomatoes, fill the tin with water and add that to the pan too. Crumble in the stock cube. Add the nutritional yeast, balsamic vinegar and sun dried tomatoes and let it bubble away for 5 mins on medium heat. ,
- Add the gnocchi and cook for another 5 mins until softened.
- Then stir through the Merchant Gourmet Puy Lentils straight from the packet and stir to warm through for 2-3 mins more.
- While the sauce is simmering away, make the creamy cashew sauce. Add all of the ingredients to a blender and blend until smooth. Taste and adjust seasonings to taste.
- To serve, ladle the lentil ragu into bowls and top generously with the cashew cream. Finish with chopped cashews and fresh herbs and a final drizzle of olive oil.
