An easy and delicious vegetarian ragu made with puy lentils, mushrooms, garlic and red wine and tossed with fresh tagliatelle pasta. A simple pasta dish the whole family will enjoy!
You don’t have to simmer the ragu for hours upon end and it can be made in advance making dinner time so much easier and so much more delicious.
Ciao, I’m Emily from Inside The Rustic Kitchen. My blog is all about delicious and simple Italian food that I cook from my little kitchen in Tuscany. I have a slight obsession all things Italian from the food to the culture and language and living here has given me the opportunity to experience true Italian food at it’s best. I love sharing everything I learn with others so if you love Italian food then don’t forget to stop by and say Ciao!
Now let’s talk about this lentil ragu that I’m sharing with you today…
It’s getting to that time of year where hearty, soup and stews are all I crave. Something comforting and substantial that also doesn’t require a lot of effort. This vegetarian lentil ragu is perfect for busy weeknights or lazy weekends, it can be tossed with your favourite spaghetti or tagliatelle or even made into cannelloni or lasagne. Throw in some extra spices in and enjoy it as chili with a dollop of sour cream on top.
How To Make Vegetarian Lentil Ragu – Step By Step
Finely chop the carrot, celery and onion. Add the olive oil to a large pan and add the chopped vegetables, sauté the veg gently until soft but not browned (around 7-8 minutes). Finely slice the mushroom and add them to the sauted vegetables (photos 1,2).
Fry the mushrooms for 2 minutes then add the pureed tomato/passata with the crushed garlic and a pinch of salt and pepper. Stir everything together and add the red wine (photos 3,4).
Let the ragu simmer gently for 10 minutes, then add the lentils. Stir the lentils into the sauce, simmer gently for another 2 minutes then turn off the heat (photos 4-6).
Add some freshly cooked tagliatelle pasta into the ragu and toss to thoroughly combine. Serve in bowls with crusty toasted bread rubbed with garlic and a grating of parmesan.
Tip: If the sauce reduces too much before the lentils are added then add a little water to the sauce and let it cook down slightly
- Make sure to use good quality pureed tomatoes it makes all the difference to the taste of this lentil ragu.
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