This Lentil Ragú Pasta is a wonderful midweek dinner, it’s quick to come together, budget-friendly, and uses mostly pantry ingredients. This cozy and comforting bowl of pasta is a delicious way to incorporate more lentils into your day, and when combined with pulse pasta, bring a whooping 33 g of protein and 13 g of fiber per plate. It will keep you full and satisfied for hours and makes for great leftovers, so don’t hesitate to make extra to pack for lunch the following day.
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.
Why You’ll Love These Lentil Ragu Pasta
- Hearty
- Flavorful
- Nutrient-rich
- Comforting
- Easy-to-make
Lentil Ragu Pasta
A quick, delicious, and protein-packed pasta dish featuring red lentil pasta and a hearty lentil ragu sauce. Perfect for a weeknight dinner!
Equipment
Ingredients
- 1 tbsp (15 ml) olive oil
- 1 yellow onions - diced
- 1 carrots - finely diced
- 4 garlic cloves - peeled, and minced
- 7 oz (200 g) white button mushrooms - finely chopped
- 3 sprigs of fresh thyme
- 2 bay leaves
- 1.5 cup (290 g) brown lentils - cooked
- 1 tsp (5 ml) balsamic vinegar
- 1 tbsp (15 ml) tamari - sodium-reduced preferred
- 9 oz (250 g) passata
- 14 oz (400 g) diced tomatoes - (1 can)
- Salt and pepper - to taste
- 13 oz (375 g) red lentil pasta - dry
To serve
- fresh basil
- vegan parmesan - optional
Instructions
- In a large pot, over medium heat, heat the olive oil. Add the onions and cook until softened, about 3 minutes.
- Add the carrot, garlic, mushrooms, thyme, bay leaves, a pinch of salt, and a crack of black pepper. Cook for 5 minutes, stirring regularly.
- Lower the heat, and add the lentils, balsamic vinegar, tamari, passata, and diced tomatoes. Cook covered for a minimum of 15 minutes, and up to 1 hour for deeper flavors, stirring occasionally.
- While the sauce is simmering, cook your pasta according to the packet instructions.
- Remove the bay leaves and thyme from the sauce. Add the cooked pasta to the sauce and stir to combine. Adjust salt and pepper to taste, and serve with fresh, and our vegan parmesan if using. Enjoy!
Video
Nutrition Information
Per Serving/Portion
Calories: 542 kcalCarbohydrates: 92 gProtein: 33 gFat: 6 gSodium: 493 mgFiber: 13 gVitamin A: 131 IUVitamin C: 8 mgCalcium: 42 mgIron: 3 mg
FAQ
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.
You might also like
Your creations
Straight from your kitchens.
Snap a photo in the comments on any recipe. We love to see it! Here’s what the community has been cooking recently.
8 baes shared a photo this week
View all creations
Just leave a comment on any recipe and attach a photo
