Lentil Ragù, a completely plant-based dish, light yet nutritious, economical yet tasty, perfect for filling lasagna, making an amazing baked pasta, or filling crepes, perhaps those that do not require the use of eggs. Use the smallest lentils, they cook faster and are better suited for various preparations. Let’s get to work and prepare the lentil ragù together.
OTHER VEGAN RECIPES
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing lentil ragù
- 8.8 oz dried lentils
- 24.7 oz tomato sauce
- 1 carrot
- 1 white onion
- 1 stalk celery
- to taste salt
- 2 tablespoons soy sauce
- A few leaves bay leaves
- Half quart water
- to taste chili powder
Tools
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- Pressure Cooker
Steps for preparing lentil ragù
First, prepare a mince of celery, carrot, and onion after thoroughly cleaning the vegetables. Rinse the lentils, trying to remove any impurities.
In the pressure cooker, put the mince and sauté it with extra virgin olive oil. Add the lentils and let them absorb the flavors. Add the soy sauce (alternatively, deglaze with red wine).
Add the tomato sauce, water, and bay leaves. Salt should be added only at the end of cooking. Close the pressure cooker and cook for about 30 minutes from the whistle (double the time if using a regular pot).
Once the lentils are cooked, season with salt and chili powder, and the lentil ragù is ready for your preparations.
Storage
You can store the ragù in the fridge for two to three days.
