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A bowl of delicious Lentil Ragu with fresh herbs and vegetables.

Lentil Ragu

A hearty and nourishing vegan-friendly dish that combines earthy lentils with vibrant vegetables and aromatic herbs, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup dried green lentils, soaked in water overnight Offers a meaty texture and rich, nutty flavor.
  • 1 tbsp olive oil Acts as the base, infusing every bite with its fruity essence.
  • 2 carrots, finely chopped Brings a hint of sweetness and vibrant color.
  • 2 sticks celery, finely chopped Contributes a refreshing crunch and aromatic scent.
  • 1 onion, finely chopped Provides a savory backbone with its soft, sweet notes.
  • 4 cloves garlic, minced Unleashes a robust aroma that elevates the dish.
  • 3 cans (14oz each) chopped tomatoes Offers a tangy kick and beautiful red hue.
  • 4 cups vegetable broth Enhances the dish with warmth.
  • 2 tsp fresh thyme Infuses the ragu with fragrant undertones.
  • 2 tsp dried oregano Adds aromatic flavor.
  • 1/4 tsp red pepper flakes Adds subtle heat.

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium heat, allowing for a beautiful sautéing of the vegetables.
  2. Add the chopped carrots, celery, onion, and garlic to the pot. Sauté for approximately 5 minutes, stirring frequently until softened.
  3. Incorporate the chopped tomatoes, vegetable broth, thyme, oregano, red pepper flakes, and lentils into the pot. Stir well.
  4. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer gently for about 1 hour.
  5. After 1 hour, remove the lid and continue to cook for approximately 45 minutes until the sauce reduces by half and lentils are tender.
  6. Serve the ragu on its own or over pasta, zucchini noodles, or spaghetti squash.

Notes

To enhance flavor, consider adding a bay leaf while simmering, or a splash of balsamic vinegar just before serving. For a thicker sauce, cook uncovered longer. Add a dollop of coconut cream or yogurt if the sauce is too spicy.