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.
- 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
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.
Calories: 344kcalCarbohydrates: 51gProtein: 18gFat: 5gSaturated Fat: 1gTrans Fat: 1gSodium: 1054mgPotassium: 1522mgFiber: 20gSugar: 14gVitamin A: 3501IUVitamin C: 18mgCalcium: 80mgIron: 7mg