This vegan lentil ragù is a packed full of helth benefiting nutrients and it is extremely easy to make.
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!
Finely chop onions, carrots and the celery.
Add the oil to a large saucepan and heat over a medium heat. Add the vegetables and fry until soft, stirring continuously.
Add the lentils, vegetable stock, red wine, tomato puree, and passata. stir well and leave to cook with the lid on until the lentils are tender.
Add the sugar and season with salt and pepper. Continue cooking with the lid off.
Serve with pasta or use it to make a vegetarian lasagna!
