Vegetarian ragù that is light and delicate. I’ve been wanting to prepare this recipe for a long time, and finally today I made a delicious meat-free ragù that is just as tasty. I assure you that this sauce will not make you miss the meat, and it’s as good as the classic meat ragù for dressing tagliatelle, pasta, and lasagna. I prepared the classic sauté with carrots, onion, and celery and replaced the minced meat with red lentils. Cooking is quite quick, and I assure you it’s so good that it will win everyone over at the table. And if you prefer, you can replace the red lentils with more common brown lentils, you’ll just need to extend the cooking time a bit. Red lentils are small and peeled, more easily digestible, and cook in just a few minutes. A lentil ragù rich in plant proteins, as my grandma called lentils “the poor man’s meat.” Don’t miss the recipe for Red Lentil Burgers and the recipe for Chickpea Meatballs. Have I piqued your interest? Then let’s hurry to the kitchen and prepare together a delicious legume ragù without meat but just as good.
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Portions: 6 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 108.56 (Kcal)
- Carbohydrates 17.34 (g) of which sugars 0.50 (g)
- Proteins 5.58 (g)
- Fat 2.22 (g) of which saturated 0.33 (g)of which unsaturated 0.45 (g)
- Fibers 3.20 (g)
- Sodium 81.07 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 5 oz peeled red lentils
- 1 carrot
- 1 onion (medium)
- 1 stalk celery
- 14 oz tomato sauce
- as needed extra virgin olive oil
- 1/4 cup red wine
- 1 leaf bay leaf
- as needed salt
How to prepare Vegetarian Ragù
Peel the carrot and clean the onion. Dice the onion, carrot, and celery stalk into small cubes. Pour 3 tablespoons of extra virgin olive oil and the vegetables into a saucepan. Add the red lentils and let them sauté over medium heat for a few minutes, stirring frequently with a wooden spoon.
Pour in half a cup of red wine and let it evaporate. Now add the tomato sauce, one cup of water, and a bay leaf. Let the sauce cook on low heat for about 30-40 minutes. Adjust the salt at the end of cooking.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
You can prepare the lentil ragù in advance and store it in a container in the fridge for 2-3 days, or you can freeze it
Don’t miss the recipe for Lasagna with ragù and béchamel
