Description
A hearty and flavorful vegan lentil ragu recipe that is perfect for a comforting weeknight dinner. Packed with protein-rich lentils, mushrooms, and a variety of savory seasonings, this ragu is a delicious alternative to traditional meat-based sauces.
Ingredients
For the Lentil Ragu:
- ¾ cup + 1 tbsp green lentils (5.3 oz)
- 1 red onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 celery stalk, finely chopped
- 3 cups white mushrooms, very finely chopped (8.11 oz)
- 1¼ cups tomato passata (10.6 oz)
- 3 tablespoons sundried tomato puree or regular
- 4 tablespoons vegan white wine
- 1½ cups vegan ‘beef’ stock (use 1 stock cube)
- 1 teaspoon Italian herbs/mixed herbs
- 1 tablespoon soy sauce
- 2 teaspoons balsamic vinegar
- 2 teaspoons vegan Worcestershire sauce
- 1½ tablespoons olive oil
- 3 tablespoons coconut milk
- Pepper to taste
Instructions
- Soak lentils (optional): Place the lentils in a bowl, cover with water, and set aside for 30 minutes.
- Fry mushrooms: In a non-stick pan, heat up 2 teaspoons of oil, add the mushrooms and 1 tablespoon of soy sauce, and cook for 6-8 minutes until browned. Remove from the pan and set aside.
- Saute vegetables: Using the same pan, heat up the remaining oil, add the onion, garlic, celery, and cook for about 4 minutes. Add the wine and cook for another minute.
- Lentils: Add the lentils, carrot, herbs, and ⅔ of the stock, cover, bring to a boil, then simmer for 5 minutes.
- Add remaining ingredients: Add the passata, tomato puree, mushrooms, balsamic vinegar, Worcestershire sauce, pepper to taste, cover, and cook for 15-20 minutes until lentils are cooked.
- Finish off: Remove from heat, stir in coconut milk, adjust seasoning, and serve over pasta.
Notes
- You can soak the lentils for 30 minutes before cooking for easier digestion.
- Add pepper to taste as the recipe already contains salt from various ingredients.
- Best served hot over pasta like pappardelle.
- Boil pasta while preparing the sauce and save pasta water if needed.
- The sauce will thicken as it cools; add water to adjust consistency.
- Coconut milk adds creaminess without a coconut flavor.
- Refrigerate leftovers for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 215 kcal
- Sugar: 7g
- Sodium: 270mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 12g
- Protein: 11g
- Cholesterol: 0mg
