Cooked - Hearty Lentil Ragu

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Hearty Lentil Ragu

6.0

1 tablespoon olive oil or ¼ cup water for oil-free

1 medium onion, diced

2 cloves garlic, minced or 1 teaspoon garlic powder

2 large carrots, diced

8 oz. mushrooms, sliced or diced

3 tablespoons tomato paste

Pinch of red pepper flakes

1 tablespoon dried oregano or herbes de Provence

1 ½ cups lentils (brown, green or puy)

1 can (28 oz.) diced tomatoes

2 cups vegetable broth

½ cup full-bodied red wine

Mineral salt & cracked pepper, to taste

16 oz. pasta of choice (linguine, fettuccine, pappardelle, rigatoni, etc.)

Chopped parsley, to serve

In a large dutch oven/pot, heat oil or water over medium heat, add onions and saute for 5 minutes.
Add garlic, carrots, mushrooms, tomato paste, red pepper flakes, and oregano, and saute for 4 minutes, or until mushrooms begin to soften.
Add lentils, diced tomatoes, vegetable broth and wine, bring to a boil, cover, reduce heat to low and simmer for 30 – 40 minutes, until lentils are tender. Add more water/broth or wine as needed.
Cook pasta according to package directions.
Serve ragu over pasta. Top with chopped parsley and a light dusting of Almond Parmesan.

Course🍽️Main Course

Diets🌱Vegan...

Category🍝Ragu

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 25 weeks ago

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