CTV Recipes
Search Recipes
Lentil ragu
Dried lentils are an inexpensive substitute for protein and are so nutritious. Slowly simmered in an aromatic tomato sauce makes it so delicious and flavourful. This lentil ragu can also be enjoyed on top of creamy polenta or mashed potatoes.
YIELDS
4
TO
6
Ingredients
- 1 cup dry brown or green lentils
- 3 tablespoons olive oil
- 1 cup cooking onion , finely diced, about 1 cup
- 1 large carrot, skin on, scrubbed and finely diced
- 2 garlic cloves, finely minced
- 1/2 teaspoon dry chilies
- 1 tablespoon dry oregano or dry basil
- 1 tablespoon tomato paste
- 1 vegetable bouillon cube or 1 tablespoon boullion paste
- 1/4 cup red or white wine (optional)
- 2 cup crushed tomatoes
- 2 cups water
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 450-500 g of your favourite pasta cooked al dente as per package directions
Directions
- In a medium bowl, soak dry lentils in warm water.
- Heat oil in a large pot over medium heat. Add onions and carrots and sauté for three to four minutes. Add in garlic and sauté for an additional minute.
- Stir in oregano, chilies, and tomato paste and sauté for one minute.
- Drain and rinse the lentils well. Stir in lentils into the mixture and sauté for an additional two minutes. Add in bouillon and cook stirring until dissolved.
- Add in the wine and cook until evaporated. If not using wine, you can skip to the next step.
- Add in tomatoes, water, and bay leaf, and season with salt and pepper. Bring to a boil and cook for 10 minutes.
- Reduce heat to simmer and cook for 35 to 45 minutes or until lentils have cooked and the sauce has thickened.
- Top on your favourite pasta and garnish with parmesan cheese and extra dry chilies. Enjoy!
