Lentil Ragù

Name: Lentil Ragù
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 6
Ingredients: Dried lentils 2 ½ cups; Canned tomatoes 3.3 cups; Water 3.3 cups; Yellow onions 3.5 oz; Carrots 0.6 cup; Celery 1 rib; Extra virgin olive oil 2 tbsp; Rosemary 4 sprigs; Fine salt to taste; Black pepper to taste

363

Calories per serving

Gluten Free
Lactose Free
Vegetarian

Energy Kcal 363
Carbohydrates g 50.9
of which sugars g 7.9
Protein g 23
Fats g 7.5
of which saturated fat g 1.1
Fiber g 13.8
Sodium mg 234

Difficulty: Easy
Prep time: 15 min
Cook time: 1 h 10 min
Serving: 6 persone
Cost: Low

PRESENTATION

The favorite pasta sauce among Italians? Definitely ragù! The variations can be endless, from Bolognese ragù to fish ragù. To give everyone the chance to enjoy this dish, we prepared lentil ragù, inspired by the typical pasta with lentils. The soffritto is classic, as tradition demands, but instead of ground meat, we've chosen one of the most appreciated legumes. The stewed lentils will be soft and blend into the sauce to become a perfect condiment for simple pasta or eggless tagliatelle, or to enrich a vegan lasagna! And if your vegan friends are coming over for a last-minute lunch, don't worry, the lentil ragù will be ready in an hour and everyone will be amazed by the surprise awaiting them!

Also try these vegetarian ragù recipes:

Cauliflower ragù
Seitan ragù

Discover more delicious Sauces recipes and elevate your cooking game!

INGREDIENTS
Ingredients for 1.5 kg of ragù: Dried lentils 2 ½ cups (500 g); Canned tomatoes 3.3 cups (800 g); Water 3.3 cups (800 g); Yellow onions 3.5 oz (100 g); Carrots 0.6 cup (80 g); Celery 1 rib; Extra virgin olive oil 2 tbsp (30 g); Rosemary 4 sprigs; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Lentil Ragù

To prepare the lentil ragù, start by cleaning the carrot, celery, and onion 1, then finely chop them using a knife 2. Chop the rosemary as well 3 and set it aside.

Pour the oil into a saucepan 4, add carrot, celery, and onion 5, and let them brown over medium heat for about 10 minutes. Meanwhile, rinse the lentils and add them to the soffritto 6.

Mix everything 7 and first add the rosemary 8, then the tomato pulp 9.

Also add the water 10 and mix again 11. Cover with a lid 12 and let it cook for an hour over medium heat, stirring occasionally. Cooking times may vary depending on the type of lentils you purchase, so we recommend reading the instructions on the package and adhering to those.

Only when the ragù is cooked, adjust the salt 13 and add the pepper 14. Mix everything 15 and your lentil ragù will be ready.

Storage

Lentil ragù can be stored in the refrigerator for a maximum of 2-3 days. Alternatively, it can be frozen.

Advice

If you prefer, you can use shallot instead of onion, or use bay leaf instead of rosemary.

For the translation of some texts, artificial intelligence tools may have been used.

Lentil Ragù

PRESENTATION

How to prepare Lentil Ragù

Storage

Advice

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