Lentil Ragu Pasta

Name: Lentil Ragu Pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian, Mediterranean, European
Ingredients: 1 tbsp olive oil; 1 large onion, diced; 1 carrot, finely diced; 4 garlic cloves; 200 g mushrooms; 3 sprigs fresh thyme; 2 bay leaves; 1.5 cup lentils; 1 tsp balsamic vinegar; 1 tbsp tamari; 250 g passata sauce; 400 g diced tomato; Salt and pepper to taste; Pasta (preferably red lentil pasta)

6 steps

Prep:15minCook:20min

A quick, delicious, and protein-packed pasta dish featuring red lentil pasta and a hearty lentil ragu sauce. Perfect for a weeknight dinner!

Updated at: Sat, 06 Apr 2024 12:39:43 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories419.6 kcal (21%)

Total Fat5.4 g (8%)

Carbs71.5 g (28%)

Sugars8.2 g (9%)

Protein24.4 g (49%)

Sodium597.2 mg (30%)

Fiber10.9 g (39%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 Tbspolive oil

200gmushrooms

3 sprigsfresh thyme

2bay leaves

1 ½ cuplentils

1 tspbalsamic vinegar

1 Tbsptamari

250gpassata sauce

preferably red lentil pasta

Instructions

Step 1

Heat olive oil in a pot over medium heat. Add diced onions and cook until softened.

Step 2

Add carrots, garlic, mushrooms, thyme, bay leaves, a pinch of salt, and a crack of black pepper. Stir regularly and cook for 5 minutes.

Step 3

Lower the heat, add lentils, balsamic vinegar, and tamari. Cook for a couple of minutes.

Step 4

Add passata and diced tomatoes. Cover and simmer on low heat for at least 10 minutes, stirring occasionally. For deeper flavors, you can simmer up to 1 hour.

Step 5

While the sauce is simmering, cook your pasta according to the packet instructions.

Step 6

Remove the bay leaves and thyme from the sauce. Serve the lentil ragu over the cooked pasta. Top with plant-based parmesan, if desired, and enjoy!

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