Lentil Ragu
Dive into a hearty Lentil Ragu that’s perfect for cozy nights or festive gatherings! This delightful vegan dish features protein-packed lentils simmered with aromatic garlic, rich tomatoes, and a splash of red wine for that extra depth of flavor. Whip it up in just one pot and enjoy a comforting meal that will warm your soul any time of the year!
Prep
15
min
Cook
30
min
Serves
2
people
Level
intermediate
📝 Ingredients
Serves 2🥬Fresh Produce(6)
- 1 large carrot
- 2 sticks of celery
- 10g dry porcini mushroom (0.35 oz)
- 1 large garlic clove
- 1 large brown onion
- 3 sun-dried tomatoes
🫙Pantry Staples(3)
- 200g green or brown lentils (7.06 oz)
- 200g of linguine (7.06 oz)
- 1 tbsp tomato paste (15 ml)
🧂Spices & Seasonings(3)
- 2 bay leaves
- 1 sprig of rosemary
- 1 sprig of sage
🍯Sauces & Condiments(1)
- 100ml white wine (3.38 fl oz)
📦Other(1)
- 400g tin of crushed peeled tomatoes or chopped tomatoes (14.1 oz)chopped tomatoes
👨🍳 Instructions
- 1
Start with a good drizzle of good quality extra virgin olive oil in a pan over high temperature.
- 2
Add the carrots, celery, onion, sun-dried tomatoes, garlic, and porcini mushroom.
- 3
Make a little space in the middle for the tomato paste and mix it all together.
- 4
Prepare a bouquet of herbs with rosemary, sage, and bay leaves, and add it to the pan.
- 5
Pour in a good glug of white wine and cook off all of the alcohol.
- 6
Add the chopped tomatoes, a good pinch of salt, and black pepper.
- 7
Bring the sauce back to a boiling point and then add the lentils.
- 8
Fill it up completely with water so everything is nice and covered.
- 9
Leave it to boil and reduce, adding more water if needed.
- 10
After 30 minutes, the ragu is ready.
- 11
Add the linguine to the pan and drizzle with olive oil and a small ladle of pasta water.
Share this recipe
Prep
15
min
Cook
30
min
Serves
2
people
Level
intermediate
Share this recipe
Lentil Ragu
Dive into a hearty Lentil Ragu that’s perfect for cozy nights or festive gatherings! This delightful vegan dish features protein-packed lentils simmered with aromatic garlic, rich tomatoes, and a splash of red wine for that extra depth of flavor. Whip it up in just one pot and enjoy a comforting meal that will warm your soul any time of the year!
📝 Ingredients
Serves 2🥬Fresh Produce(6)
- 1 large carrot
- 2 sticks of celery
- 10g dry porcini mushroom (0.35 oz)
- 1 large garlic clove
- 1 large brown onion
- 3 sun-dried tomatoes
🫙Pantry Staples(3)
- 200g green or brown lentils (7.06 oz)
- 200g of linguine (7.06 oz)
- 1 tbsp tomato paste (15 ml)
🧂Spices & Seasonings(3)
- 2 bay leaves
- 1 sprig of rosemary
- 1 sprig of sage
🍯Sauces & Condiments(1)
- 100ml white wine (3.38 fl oz)
📦Other(1)
- 400g tin of crushed peeled tomatoes or chopped tomatoes (14.1 oz)chopped tomatoes
👨🍳 Instructions
- 1
Start with a good drizzle of good quality extra virgin olive oil in a pan over high temperature.
- 2
Add the carrots, celery, onion, sun-dried tomatoes, garlic, and porcini mushroom.
- 3
Make a little space in the middle for the tomato paste and mix it all together.
- 4
Prepare a bouquet of herbs with rosemary, sage, and bay leaves, and add it to the pan.
- 5
Pour in a good glug of white wine and cook off all of the alcohol.
- 6
Add the chopped tomatoes, a good pinch of salt, and black pepper.
- 7
Bring the sauce back to a boiling point and then add the lentils.
- 8
Fill it up completely with water so everything is nice and covered.
- 9
Leave it to boil and reduce, adding more water if needed.
- 10
After 30 minutes, the ragu is ready.
- 11
Add the linguine to the pan and drizzle with olive oil and a small ladle of pasta water.