Lentil ragù is a vegan dream! It can be served with pasta or you can use to make an amazing vegetarian lasagna! Lentil ragù goes well with any kind of pasta, like linguine and spaghetti, or you can use spiralised vegetables like courgetti!
The base of this recipe is a mirepoix (carrots, onion and celery) just like the traditional ragù alla bolognese. Lentils make a great meat replacement because they have a firm texture and they are high in protein.
Lentils are super nutrient-rich and are rich in slow-release carbohydrate. Slow-release carbs provide a more gradual release of energy helping you to sustain energy levels for longer periods of time. This can make you feel fuller for longer which may aid in weight loss.
The reason we used dry red lentils instead of canned lentils is that as they cook in the stock and soak up all the flavour of the sauce.
This recipe freezes really well. The best way to store it is to divide the sauce into portion sizes and freeze them individually in freezer bags. Making sure to get rid of any excess air, seal and label with the cooking date for up to 3 months!
