Lentil Ragu

Lentil ragu is an excellent vegetarian substitute for the classic meat ragu and can be used in many dishes, such as baked pasta or to simply dress pasta. Here is the recipe to prepare lentil ragu:

Ingredients

• 200 g of dry lentils (or 400 g if they are already cooked in can)
• 1 medium onion
• 1 carrot
• 1 stalk of celery
• 2 cloves of garlic
• 400 g of tomato puree
• 1 bay leaf
• 1 sprig of rosemary (or 1 teaspoon of dried rosemary)
• 1/2 glass of red wine (optional)
• Extra virgin olive oil
• Salt and pepper to taste
• Water or vegetable broth, as needed

Preparation

1. If using dry lentils, soak them for at least a couple of hours before, then drain and rinse. If using canned lentils, rinse under running water and drain well.
2. Finely chop the onion, carrot, celery, and garlic.
3. In a large pot, sauté the chopped vegetables in a drizzle of extra virgin olive oil until they are soft and lightly golden.
4. Add the lentils to the vegetables and let them toast for a couple of minutes.
5. Deglaze with red wine until it has evaporated (this step is optional).
6. Add the tomato puree, bay leaf, and rosemary. Season with salt and pepper to your taste.
7. Add water or vegetable broth to cover all the ingredients and let it cook on medium-low heat for about 30-40 minutes. If necessary, add more liquid during cooking.
8. Check occasionally and stir to prevent the ragu from sticking to the bottom of the pot.
9. Once the lentils are cooked and the ragu has reached the desired consistency, adjust the seasoning if needed and remove the bay leaf and rosemary sprig before serving.

Trivia

Lentil ragu is a versatile and nutritious dish. Rich in plant proteins and fibers, it is an excellent choice for those following a vegetarian or vegan diet, as well as for those who simply want to reduce meat consumption. Moreover, lentils are a traditional ingredient in Italian cuisine, especially during New Year’s celebrations, where they are said to bring luck and prosperity.