Go Back
Print
lentil ragu

Lentil Ragu

This recipe is gluten free, dairy free, vegan, soy free and nut free.
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings 4

Ingredients

  • 1 medium red onion finely chopped
  • 3 cloves garlic finely chopped
  • 1 cup green lentils
  • 125 g chestnut mushrooms roughly chopped
  • 3 small/ 2 medium carrots roughly chopped
  • 2 tsp dried oregano
  • 2 tsp dried thyme
  • 1 cup vegetable stock
  • A tin chopped tomatoes
  • 1 tbsp tomato paste
  • 180 ml red wine

Plus desired amount of pasta

Instructions

  1. Heat the oil in a large saucepan and add the onions and garlic, cook on a low heat for 5 minutes.
  2. Add carrots and mushrooms and cook gently for a further 10 mins until everything is softened. Stir in the lentils, chopped tomatoes, tomato purée, wine, herbs and stock. Bring to a simmer, then cook for 40-50 mins until the lentils are tender and saucy – splash in water if you need. Season.
  3. If eating straight away, keep on a low heat while you cook the pasta, following pack instructions then serve. Alternatively, cool the sauce and chill for up to 3 days. Or freeze for up to 3 months. Simply defrost portions overnight at room temperature, then reheat gently to serve.