Mushroom, lentil & beef ragu
Make a batch of this beef and lentil ragu on the weekend, then use it to make three speedy meals for busy weeknights - find the recipes below
Harissa beef & tomato bulgur
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp olive oil
- 1 red onionfinely chopped
- 300g butternut squashchopped
- 2 tbsp tomato purée
- 2 tsp ground cumin
- ½ tsp ground cinnamon
- 250g bulgur wheat
- 250g vine tomatoesroughly chopped
- 800ml vegetable stock
- 1-2 tbsp harissa(depending on how spicy you like it)
- 800g leftover ragu(see recipe below)
- small handful of mint leaves
- 25g pine nutstoasted
- lemon wedgesand natural yogurt, to serve
Nutrition: Per serving
- kcal603
- fat20g
- saturates4g
- carbs69g
- sugars15g
- fibre13g
- protein30g
- salt0.8g
Method
step 1
Heat the oil in a saucepan over a medium heat and fry the onion and squash with a pinch of salt for 5-7 mins until beginning to soften. Mix in the spices, bulgur, tomatoes and stock. Season well and bring to a simmer, then bubble for 7-9 mins until tender, adding a splash of water if needed.
step 2
In a second pan, stir together the harissa, ragu and a generous splash of water, then bring to a gentle simmer and cook for 7-9 mins until piping hot.
step 3
Serve the tomato bulgur with the harissa beef and top with a scattering of mint and pine nuts. Add lemon wedges and yogurt on the side, if you like.
