Lentil Ragù is a flavorful sauce perfect for dressing any pasta shape. Pasta with lentil ragù is also ideal for children: once the ragù is cooked you can blend the lentils so it becomes creamy and children will be more likely to eat it. To prepare the lentil sauce you can use classic brown or green lentils, as well as red lentils. The lentil ragù is also vegan, so it’s perfect for those who don’t eat meat. I recommend also trying the SOY RAGÙ or the Carrot Vegetable Ragù. Now let’s see how to prepare the Lentil Ragù and if you try it, let me know. Barbara
I also recommend trying:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/4 cups dry lentils
- 1 small (about 3.5 oz / 100 g) onion
- 1 carrot
- 1 stalk celery
- 14 oz (about 1 can / 400 g) peeled tomatoes (or tomato purée)
- 3 tbsp extra virgin olive oil
- to taste salt
- as needed vegetable broth
- 1 tbsp triple-concentrated tomato paste
- 2 leaves bay leaves
How to make lentil ragù
Let’s start preparing the lentil ragù: clean the vegetables and cut them into small pieces.
Put 3 tbsp of extra virgin olive oil in a large pot, add the chopped vegetables, let them sauté for a few minutes, then add the lentils and the bay leaves.
Add the tomato paste and the peeled tomatoes, a few ladles of vegetable broth or water, mix well and cook, adding the vegetable broth or water little by little as the lentil ragù requires.
Cook for 20 minutes, then add salt and cook for another 5 minutes. Now you can use the lentil ragù to dress pasta, or you can blend everything with an immersion blender to obtain a creamy sauce without whole lentils.
How to store lentil ragù
Store it in the refrigerator for 2–3 days or you can freeze it for several months.
