Italian Ragu

• Ingredients
• Nutrition
• How to Prepare

• Lentils (24%), Tomato (24%), Water, Carrot (8%), Celery (8%), Mushroom (7%), Tomato Puree (4%), Onion (2%), Herbs, Garlic, Sundried Tomato (1.7%), Corn Flour, Red Wine Vinegar, Red Pepper, Mushroom Concentrate, Salt, Onion Powder, Spices, Vinegar. For allergens see ingredients in bold.

• 	Per Portion (400g)
  Energy (kj)	904
  Energy (kcal)	216
  Fat (g)	1.6
  of which saturated fat (g)	0.72
  Carbohydrates (g)	32.4
  of which sugar (g)	10.8
  of which added sugar (g)	0
  Fibre (g)	11.2
  Protein (g)	12
  Salt (g)	1.8

• Microwave

  • Step 1: For microwave, tear a 1cm opening as indicated on your pouch.
  • Step 2: Heat for 2-3 minutes.
  • Step 3: Decant into a bowl!.

  Hob

  • Step 1: Decant contents of your pouch into a non-stick pan.
  • Step 2: Stir gently while heating making sure not to boil.
  • Step 3: Decant into a bowl!