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Hearty Lentil Ragu Recipe

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4 from 64 reviews

This Hearty Lentil Ragu is a comforting and nutritious plant-based sauce featuring tender lentils, vegetables, and rich tomato flavors, simmered in red wine and vegetable broth. Perfect for serving over your favorite pasta, this recipe is an excellent vegan and vegetarian option that delivers depth and warmth in every bite.

Ingredients

Sauce Ingredients

  • 1 tablespoon olive oil or 1/4 cup water for oil-free
  • 1 medium onion, diced
  • 2 cloves garlic, minced or 1 teaspoon garlic powder
  • 2 large carrots, diced
  • 8 oz. mushrooms, sliced or diced
  • 3 tablespoons tomato paste
  • Pinch of red pepper flakes
  • 1 tablespoon dried oregano or herbes de Provence
  • 1 1/2 cups lentils (brown, green or puy)
  • 1 can (28 oz.) diced tomatoes
  • 2 cups vegetable broth
  • 1/2 cup full-bodied red wine
  • Mineral salt & cracked pepper, to taste

Pasta & Garnish

  • 16 oz. pasta of choice (linguine, fettuccine, pappardelle, rigatoni, etc.)
  • Chopped parsley, to serve
  • Almond Parmesan (optional, for topping)

Instructions

  1. Sauté vegetables: In a large Dutch oven or pot, heat oil or water over medium heat. Add diced onions and sauté for 5 minutes until softened and translucent. Then add minced garlic, diced carrots, sliced mushrooms, tomato paste, red pepper flakes, and dried oregano. Continue to sauté for 4 minutes until mushrooms begin to soften and the mixture becomes fragrant.
  2. Simmer the ragu: Add lentils, diced tomatoes with their juice, vegetable broth, and red wine to the pot. Stir to combine, bring the mixture to a boil, then cover and reduce heat to low. Let it simmer gently for 30 to 40 minutes, or until the lentils are tender. Check occasionally and add more broth, water, or wine as needed to maintain a saucy consistency.
  3. Cook pasta: Meanwhile, prepare the pasta of your choice according to package directions until al dente. Drain pasta and keep warm.
  4. Serve: Spoon the lentil ragu generously over the cooked pasta. Garnish with chopped parsley and optionally a light dusting of almond Parmesan for added flavor and texture.
  5. Storage: Allow leftovers to cool and store in a covered container in the refrigerator for up to 5 days. For longer storage, freeze for up to 2 to 3 months. When ready to eat, thaw overnight in the fridge and reheat gently on the stovetop or microwave, adding a splash of broth or water to reconstitute if necessary.

Notes

  • You can substitute mushrooms with other vegetables if desired or leave them out for a simpler ragu.
  • Choose your preferred type of lentils; brown, green, or puy all work well, but puy lentils hold their shape better.
  • Feel free to swap the pasta with gluten-free or whole grain options to suit dietary needs.
  • For an oil-free version, use water in place of olive oil during sautéing.
  • The red wine adds depth; if you prefer to omit alcohol, substitute with additional vegetable broth or a splash of balsamic vinegar for acidity.

Find it online: https://recipethrive.com/hearty-lentil-ragu-recipe/