If ain’t broke, don’t fix it. Someone said that to me today. It made me laugh so…

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If ain’t broke, don’t fix it. Someone said that to me today. It made me laugh so hard, but it’s so true.
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Today I made a Lentil ragu with basmati rice, cherry tomatoes and black beans.
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Lentil Ragu Recipe
1 large shallot, finely chopped
2 garlic cloves, finely minced
250g red split lentils
400g chopped tomatoes
1 large red pepper, deseeded and roughly chopped
2 tbsp tomato paste
1 tbsp oregano
1 tsp thyme
1 large bay leaf
1 vegetable stock cube
240g tin cooked black beans, drained and rinsed
Cooked basmati rice, to serve
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Directions
1. Put tin chopped tomatoes and red pepper in a food processor and blend into a smooth purée.
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2. Heat a splash of water in medium saucepan over medium heat. Add garlic and shallots and cook for 2-3 minutes until softened.
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3. Add the blended tomato purée and the paste and cook for 25 minutes or until the tartness of the tomato disappears. Taste to check.
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4. Add the lentils, oregano, thyme, vegetable stock cube and bay leaf with a good splash of water. Bring to the boil then cook on a simmer for around 20 minutes or until the lentils are cooked. Stir occasionally and add small splashes of water if needed.
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5. Serve with basmati rice, black beans and fresh cherry tomatoes (if desired)

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