Go Back
+ servings
Close up shot of tagliatelle soaked in lentil ragu

Lentil Ragu

This is one of my favourite recipes in a long-time, a deep, flavourful lentil ragu, with red wine, rosemary and loads of that savoury umami flavour that brings a tonne of satisfaction. This vegan ragu is ready in little over 30 minutes and will wow the whole family.
5 from 1 vote
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Dinner
Cuisine Italian Inspired
Servings 4 people
Calories 344 kcal

Ingredients
  

  • 1 tbsp oil
  • 1 large carrot
  • 1 stick of celery
  • 1 medium onion
  • 3 cloves of garlic
  • 1 sprig rosemary
  • 75 g sundried tomatoes
  • 187 ml red wine
  • 1 vegetable stock cube
  • 1 400g tin plum tomatoes
  • 250 ml freshly boiled water
  • 1 tbsp brown rice miso
  • 200 g green lentils
  • 280 g pasta I prefer tagliatelle with this dish, but spaghetti, linguine or anything else you desire will work.
  • salt + pepper

Instructions
 

  • Peel and dice the carrot and onion into small, even-sized pieces. Cut the celery stick in the same way. Add the diced vegetable to a saute pan with the oil, and cook over medium-low heat for about 10 minutes - or until the carrots are soft and the onion is translucent.
  • Add finely chopped rosemary, sundried tomatoes and garlic to the pan. Cook for another 2 minutes.
  • Turn the heat up to medium-high, and add the wine. Cook until the volume of wine has reduced by half.
  • Rinse the lentils in a sieve under cold running water. Add to the pan along with all remaining ingredients, breaking up plum tomatoes with the back of a spoon. Season liberally with salt and pepper. Bring to a simmer, cover and cook for 20 - 25 minutes, stirring occassionally.
  • Cook pasta as per pasta instrcution.
  • Check that your lentils are cooked, to your liking, they should still have some bite. Cook for a further 5 minutes if neccersary.
    Drain the pasta, and stir into the sauce to coat with tomato sauce. Transfer portions to serving plate, spooning over extra lentil ragu.
  • Scatter over some fresh parsley, and serve.

Nutrition

Calories: 344kcalCarbohydrates: 51gProtein: 18gFat: 5gSaturated Fat: 1gTrans Fat: 1gSodium: 1054mgPotassium: 1522mgFiber: 20gSugar: 14gVitamin A: 3501IUVitamin C: 18mgCalcium: 80mgIron: 7mg
Keyword Lentils, Mirepoix, Ragu, vegan
Tried this recipe?Let us know how it was!