Today we are preparing ragù, not the meat ragù but a light and quick lentil ragù.
The lentil ragù is a vegan ragù, tasty and light, suitable even for children.
It’s great on tagliatelle and for filling lasagna and baked pasta.
Lentils
I prepare multiple portions to have a small and handy stock in the freezer:
• cooking easily digestible and light lentils.
By doing this, you just need to defrost them in time and in a few minutes, the ragù will be ready, avoiding the use of canned legumes.
Otherwise, remember that dried lentils need soaking [12-24 hours].
If you have doubts about the quantities to prepare, I have noted the weight variations of legumes from raw to cooked: lentils raw and cooked weight.
Preparation times
They vary based on the use of dried or pre-cooked lentils.
- Difficulty: Easy
- Cost: Cheap
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- cooked lentils (or packaged pre-cooked lentils for 2 people)
- 1 cup homemade tomato sauce
- 3/4 tsp garlic, oil, and chili pepper seasoning (or a pinch of garlic powder)
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- to taste basil
- 1 drizzle extra virgin olive oil (raw)
If you don’t have fresh basil, alternatively, add a cube or a tablespoon of light basil pesto without cheese.
Suggested Tools
- 1 Saucepan with a preferably glass lid
Preparation
Prepare the lentils following the procedure described in cooking easily digestible and light lentils or, if you have them ready in the freezer, defrost a double portion.
Alternatively, use packaged pre-cooked lentils.
Prepare an ample amount of tomato sauce.
In a saucepan, heat the garlic, oil, and chili pepper seasoning or a pinch of garlic powder.
When preparing for children, consider their tastes.
Add the well-drained lentils, mix, and sauté.
Add the tomato sauce and mix.Let it cook with a lid, preferably glass, and on low flame for 3-5 minutes until the ragù reaches the desired consistency.
When the ragù is about to thicken, stir repeatedly to prevent it from sticking to the bottom of the pot.Cooking times vary based on the more or less liquid consistency of the tomato sauce and the use of the ragù: thicker if used to directly dress pasta and more liquid if the pasta is to be baked.
If necessary, adjust the salt and grind the pepper.With the heat off, add fresh basil and drizzle with extra virgin olive oil.
If you don’t have fresh basil, alternatively, add a cube or a tablespoon of light basil pesto without cheese and mix to dissolve it in the lentil ragù.Your light and quick lentil ragù is ready.
Enjoy your meal!
Use the light and quick lentil ragù along with the light cauliflower béchamel for a baked first course [lasagna or pasta] 100% vegan.
Tips on Pairing Legumes
The combination with pasta, rice, or other cereals allows for better absorption of the proteins in legumes.
The cereals included in these dishes, in fact, compensate for the missing amino acids in legumes, allowing for a complete amino acid profile.
Choose preferably whole grains.
For more information: how to pair legumes in the diet.
FAQ (Frequently Asked Questions)
Variants
You can prepare your vegan ragù using any type of legume or mixed legumes.
