Lentil ragù

This vegan lentil ragù is a packed full of helth benefiting nutrients and it is extremely easy to make.

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Lentil ragù
Recipe AuthorAlice Cameron
Date16 December 2019
People6
MachineManual Mode
Preparation time 10 Minutes
Cooking time 1 Hour 15 Minutes
Total time 1 Hour 25 Minutes

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!

Ingredient list

IngredientQtaUMNotes
Onion 100g
Celery 70g
Lentils 500gred, dried
Red wine 175ml
Passata 700ml
IngredientQtaUMNotes
Tomato purée 1TBSP (UK)
Black pepper 0to taste
Salt 0to taste
Caster sugar 1TSP (UK)
Stock 200mlvegetable

Step nr: 1 - Chop vegetables

Ingredient list for step nr: 1

IngredientQtaUMNotes
Onion 100gram
Carrots 70gram
IngredientQtaUMNotes
Celery 70gram
Preparation time 10 Minutes
Total time 10 Minutes

Finely chop onions, carrots and the celery.

Step nr: 2 - Cook gently

Ingredient list for step nr: 2

IngredientQtaUMNotes
Onion 100gram
Carrots 70gram
IngredientQtaUMNotes
Celery 70gram
Extra Virgin Olive Oil 1tablespoon (UK)
Cooking time 10 Minutes
Total time 10 Minutes

Add the oil to a large saucepan and heat over a medium heat. Add the vegetables and fry until soft, stirring continuously.

Step nr: 3 - Leave to reduce

Ingredient list for step nr: 3

IngredientQtaUMNotes
Lentils 500gram
Red wine 175milliliter
Passata 700milliliter
IngredientQtaUMNotes
Tomato purée 1tablespoon (UK)
Stock 200milliliter
Cooking time 50 Minutes
Total time 50 Minutes

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.

Step nr: 4 - Season

Ingredient list for step nr: 4

IngredientQtaUMNotes
Black pepper 0to taste
Salt 0to taste
IngredientQtaUMNotes
Caster sugar 1teaspoon (UK)
Cooking time 15 Minutes
Total time 15 Minutes

Add the sugar and season with salt and pepper. Continue cooking with the lid off.

Step nr: 5 - Serve

Serve with pasta or use it to make a vegetarian lasagna!

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