Lentil Ragu
  • Complexity: Medium
  • Srv: 6
  • Total Time: 45 min

Ingredients

  • 1 TBSP olive oil
  • 1 medium size onion, finely diced
  • 2 carrots, peeled and finely diced
  • 3 garlic cloves, minced
  • 1 tsp dried basil
  • ¼ tsp red pepper flakes
  • 1 bay leaf
  • 1 TBSP soy sauce
  • 1 tsp Worcestershire sauce
  • 1 (14.5 oz) can diced tomatoes
  • 1 (6 oz.) can tomato paste
  • 3 C water
  • 1 C brown lentils, rinsed
  • ¾ tsp salt
  • Fresh spinach, cut into ½” wide ribbons
  • Fresh Parmesan cheese
  • Cooked pasta of your choice, orecchiette is my favorite

Directions

  1. Heat olive oil over medium-high heat in a large stock pot. Add the onion and sauté for 3 minutes, stirring constantly.
  2. Add the carrots and sauté for an additional 3 minutes, until the carrots begin to soften. Add the garlic and sauté for 30 seconds, stirring constantly. Add basil through lentils and stir to combine.
  3. Bring to a boil over medium-high heat, stirring occasionally. Turn heat to medium-low, cover and boil for 25-30 minutes, until the lentils are cooked through and the sauce has thickened.
  4. Add salt, increasing amount to taste, if necessary. Place cooked pasta into a serving bowl, topped by sliced spinach, lentil ragu, and fresh parmesan cheese.

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