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Lentil Ragu

A hearty, vegan lentil ragu packed with protein and fiber, perfect for a comforting meal any day of the week.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup lentils Any variety of lentils can be used.
  • 1 medium onion, chopped
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 can (14 oz) crushed tomatoes
  • 2 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • to taste Salt and pepper

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat. Add the chopped onion, carrots, and celery, sautéing until soft.
  2. Stir in the minced garlic and cook for another minute.
  3. Add the lentils, crushed tomatoes, vegetable broth, oregano, basil, salt, and pepper.
Cooking
  1. Bring to a boil, then reduce heat and simmer for about 30-35 minutes, or until the lentils are tender.
  2. Adjust seasoning as needed and serve warm.

Notes

Lentil Ragu can be served over pasta, rice, or quinoa. Garnish with fresh herbs or cheese for added flavor. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.