I wanted to try a lentil vegetable ragù, I wasn’t very convinced, but the result is really tasty. When I let my daughter, who is a vegetarian, try it, she was amazed at how good it was. It is a vegetarian ragù, or rather vegan since everything is plant-based, and it is very easy and quick to prepare. It is rich in flavor and very high in protein, ideal for those following a high-protein diet. Great for seasoning pasta and filling lasagna and cannelloni, also ideal for appetizers for filling crostini.
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- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Slow cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Lentil Vegetable Ragù
- 14 oz cooked lentils
- 18 oz tomato pulp
- 1 onion
- 1 carrot (large)
- 1 small glass dry white wine (for deglazing)
- 2 leaves bay leaf
- to taste extra virgin olive oil
- to taste salt and pepper
- to taste oregano
Tools
- 1 High-sided saucepan
- 1 Lid
- 1 Knife
- 1 Cutting Board
Preparation for Lentil Vegetable Ragù
Let’s see how to prepare the vegetable ragù.
First, finely chop the onion and carrot and place them in a high-sided non-stick pan, add a little oil (I eyeball it) and sauté over low heat. When they are sautéed, add the drained lentils and the small glass of white wine and let it evaporate. Once the wine has evaporated, add the tomato pulp, salt, pepper, and oregano, mix well and bring to a boil, then lower the heat, cover with a lid and continue cooking for 15 minutes, stirring occasionally. If needed, add a little water. After 15 minutes, add the bay leaves and continue cooking for about 5/10 minutes. I add the bay leaves almost at the end of cooking otherwise it tastes too much like bay leaf, at least for my taste. Did you see how easy it is? Now the lentil ragù is ready to be enjoyed.
Bon appétit!!!
Notes
The lentil ragù can be stored in the refrigerator in a sealed container for about 2/3 days, but you can also freeze it and consume it later. I didn’t add celery because we don’t like it, but you can add it as you would for ragù.
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