Today we are making ragu, not the traditional ragu, but a quick and light lentil ragu that is 100% plant-based but full of flavor.
It’s a vegan ragu.
It’s tasty and light, suitable even for children.
It’s excellent on tagliatelle, for seasoning lasagna and baked pasta.
Preparation times
Vary depending on the use of dried lentils or already cooked lentils.
- Difficulty: Easy
- Cost: Economical
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
It’s excellent on tagliatelle, for seasoning lasagna and baked pasta.
- cooked lentils (or canned lentils for 2 people)
- 1 cup tomato sauce (homemade)
- 2 tsp garlic, oil, and chili pepper mix (or a pinch of garlic powder)
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- 1 drizzle extra virgin olive oil (raw)
- to taste basil (or basil pesto)
Suggested Tools
- 1 Pan with lid preferably glass
Preparation
Recommended portions according to healthy eating guidelines
– fresh, soaked or canned legumes: 5 oz;
– dried legumes: 1.75 oz.
The weights are always personal.
Prepare the lentils following the procedure described in How to cook lentils | simple, digestible, and versatile base recipe or, if you already have them ready in the freezer, defrost a double portion.
Alternatively, use packaged pre-cooked lentils.
Remember to rinse them well under running water: canned legumes often contain additives, salt, and sometimes sugar.
Among the types of packaging, glass containers are preferable to tin containers as they are less prone to deterioration.
Prepare a generous amount of tomato sauce.
For detailed step-by-step procedure you can read the complete recipe by clicking the following link: Homemade tomato sauce without sugar or oil in cooking | light and digestible recipe.
In a pan, heat the pasta garlic, oil, and chili pepper mix or a pinch of garlic powder.
If cooking for children, consider their taste preferences.Add the drained lentils and briefly sauté them.
Add the tomato sauce and stir.Let simmer with a glass lid at low flame for 3-5 minutes until the ragu reaches the desired consistency.
When the ragu is about to thicken, stir repeatedly to avoid sticking to the pan bottom.The cooking times vary depending on the consistency of the tomato sauce: thicker if used to season pasta directly, more liquid if pasta is baked.
If necessary, adjust the salt and grind the pepper.At the end, grind some more pepper, drizzle with extra virgin olive oil, and season with fresh basil leaves or add a cube/teaspoon of basil pesto.
For a detailed step-by-step procedure you can read the complete recipe by clicking the following link: Light basil pesto without garlic and cheese | digestible, tasty, and light condiment.Your quick and light lentil ragu is ready.
Enjoy your meal!
Cook the pasta, rinse it under running water, and drain.
Meanwhile, heat the lentil ragu.Pour the pasta into the pan with the lentil ragu and mix.
At the end, grind some more pepper and drizzle with extra virgin olive oil.Plate the dish.
Your pasta with quick and light lentil ragu is ready.
Enjoy your meal!
Use the quick and light lentil ragu together with light cauliflower béchamel for a baked first course – lasagna or pasta – 100% plant-based.
Storage, tips, and variations
Use whole wheat pasta to increase the fiber content.
You can flavor your lentil ragu by adding rosemary or sage.
You can prepare your vegan ragu using other types of legumes.
It keeps in the refrigerator in an airtight container for a couple of days.
FAQ
Advice on pairing legumes
Recommended pairings:
– legumes + grains [e.g., bread, pasta, or rice], preferably choose whole grains;
– legumes + proteins.
Respect the proportions and combinations indicated in your dietary plan.
To explore the topic read the article by clicking the following link: Pairing legumes in the diet.Can I use red lentils?
Yes, but the ragu will be less “chunky” and creamier because red lentils tend to break down during cooking.
Also try: Ragu with red lentils.
