Can I use canned lentils?

Yes, canned lentils work well in this recipe. Just rinse them well before adding.

Is this recipe gluten-free?

With red lentil pasta, yes, this meal is naturally gluten-free.

Can I freeze the lentil ragu?

Absolutely! The ragu freezes beautifully for up to 3 months.

What can I use instead of passata?

Crushed tomatoes or a thick tomato sauce are great substitutes for passata.

How can I make this recipe oil-free?

Sauté your veggies in a splash of vegetable broth or water instead of oil for an oil-free version.

Lentil Ragu Pasta | plantbaes

Name: Lentil Ragu Pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 tbsp olive oil; 1 large onion (diced); 1 carrot (finely diced); 4 garlic cloves (peeled, and minced); 7 oz button mushrooms (finely chopped); 3 sprigs fresh thyme; 2 bay leaves; 1.5 cup brown lentils (cooked); 1 tsp balsamic vinegar; 1 tbsp tamari (sodium-reduced preferred ); 9 oz passata sauce; 14 oz diced tomato ((1 can)); Salt and pepper to taste; 13 oz red lentils pasta (dry ); fresh basil; vegan parmesan (optional )

Why This Recipe Works

Protein-Packed: Uses the power of lentils to bring 33 g of protein per plate.

Quick and Easy: Ready in just 35 minutes, perfect for busy weeknights.

Flavorful: A rich lentil ragu sauce infused with herbs and vegetables offers deep, savory flavors.

Healthy: High in protein, fiber, and minerals.

Versatile: It’s easily adaptable to include your favorite veggies. Shredded zucchini, chopped celery, or a handful of baby spinach makes a great addition.

Ingredient Notes

Lentils: A fantastic source of protein and fiber. You can use either green or brown lentils as they hold their shape well. Lentils are also rich in protein, fiber, iron, and folate, contributing to the nutritional value of this dish.

Red Lentil Pasta: This high-protein and gluten-free pasta option adds a delightful texture and boosts the meal’s protein content. Whole grain or chickpea pasta are excellent substitutes.

Passata Sauce and Diced Tomatoes: Provide a rich tomato base for the ragu. The passata offers a smooth texture, while the diced tomatoes add a chunkier, more rustic feel.

Mushrooms: Add a meaty texture and umami flavor to the dish. Feel free to use any variety of mushrooms you like.

Step-By-Step Instructions

Start by heating olive oil in a large saucepan over medium heat, then add diced onions and cook until softened. Add carrots, garlic, mushrooms, thyme, bay leaves, a pinch of salt, and a crack of black pepper, stirring regularly. After 5 minutes, lower the heat and incorporate lentils, balsamic vinegar, and tamari, along with the passata and diced tomatoes; cover and let it simmer on low heat for at least 15 minutes. Meanwhile, bring some water to boil, and cook your pasta according to package instructions. Finish by removing the bay leaves and thyme, serving the delicious lentil ragu over your cooked pasta. For an extra touch, top with our vegan parmesan.

Variations and Tips

Spicy Kick: For those who love a little heat, add chili flakes or chopped fresh chilli to the ragu.

Extra Veggies: Boost the nutritional content by incorporating spinach, celery, or zucchini.

Herb Refresh: Swap out thyme for rosemary, or the basil for fresh parsley, for a different flavor profile.

Sauce Consistency: For a thicker sauce, allow it to simmer uncovered for the last few minutes.

Leftovers: This dish reheats well, making it perfect for meal prep or next-day lunches.

If you like this recipe, you’ll also love our Crispy Rice Salad, Crispy Lentil and Potato Bowl, High-Protein Beetroot Medi Bowl.