Lentil Ragu
A hearty and comforting vegan Lentil Ragu that’s rich in flavor and nutrients, perfect for any night of the week.
Ingredients
For the Ragu
- 1 cup dried green lentils, soaked in water overnight
- 1 tablespoon olive oil glistening and fragrant
- 2 pieces carrots, finely chopped adding a hint of natural sweetness
- 2 sticks celery, finely chopped for that delightful crunch
- 1 piece onion, finely chopped providing a savory base
- 4 cloves garlic, minced which will fill your kitchen with an inviting aroma
- 3 cans chopped tomato (14oz each) for a juicy, tangy foundation
- 4 cups vegetable broth nourishing and comforting
- 2 teaspoons fresh thyme offering a fresh, herbal note
- 2 teaspoons dried oregano adding depth of flavor
- 1/4 teaspoon red pepper flakes for a subtle kick
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the finely chopped carrots, celery, onion, and minced garlic to the pot. Sauté for about 5 minutes until the vegetables soften.
Cooking
- Pour in the cans of chopped tomatoes, vegetable broth, fresh thyme, dried oregano, red pepper flakes, and soaked lentils. Stir together and bring to a boil.
- Once boiling, reduce heat to low and cover the pot. Let it simmer for 1 hour.
- After 1 hour, remove the lid and continue to cook for another 45 minutes.
Serving
- Serve this delightful ragu on its own or over pasta, zucchini noodles, or spaghetti squash.
Notes
For an extra layer of flavor, consider adding a bay leaf during the simmering stage. Remove before serving. For a creamier texture, blend part of the ragu before serving.