Easy Lentil Ragu
Take Spaghetti Night up a notch with our Easy Lentil Ragu! This cozy classic is loaded with nutrients and a simple way to add protein and fibre to a classic pasta sauce. Serve with your favourite pasta and a salad and you’ve got a speedy and delicious meal for the whole family!
- Pulse
- Lentils
- Prep Time
- 10 minutes
- Cook Time
- 35 minutes
- Makes
- 6 servings
Nutrition
- Serving Size 1/6 of recipe
- Calories 217
- Fat 4 g
- Saturated Fat 0.5 g
- Cholesterol 0 mg
- Carbohydrate 39 g
- Fibre 7 g
- Sugars 12 g
- Protein 11 g
- Sodium 316 mg
- Potassium 860 mg
- Iron 5 mg
Ingredients
- 1 Tbsp (15 mL) olive oil
- 3 garlic cloves, minced
- 2 cups (500 mL) mushrooms, finely chopped
- 1 cup (250 mL) finely diced onion
- 1/2 cup (125 mL) finely diced celery
- 2 Tbsp (30 mL) tomato paste
- 1 can (28 fl oz/796 mL) crushed tomatoes
- 2 cups (500 mL) chicken or vegetable broth, low or no sodium
- 2 Tbsp (30 mL) balsamic vinegar
- 1 cup (250 mL) dry red lentils, rinsed & drained
- 1 bay leaf
- 1 tsp (5 mL) sugar
- 1 tsp (5 mL) Italian seasoning
- 1/2 tsp (2 mL) smoked paprika
- 1/8 tsp (0.5 mL) red pepper flakes
- salt & pepper, to taste
- cooked pasta of choice
- grated Parmesan cheese & fresh basil
To Serve
Directions
Heat oil in a large skillet over medium heat, then add garlic, mushrooms, onion, and celery. Cook, stirring occasionally, for about 5 minutes.
Add tomato paste, crushed tomatoes, broth, and balsamic vinegar. Stir to combine and bring to a simmer. Add lentils, bay leaf, sugar and spices. Season with salt and pepper, then lower the heat and cook, stirring occasionally, until lentils are tender, about 20-25 minutes. Taste and adjust seasonings, if necessary.
Serve on pasta of your choice and sprinkle with Parmesan cheese and fresh basil, if desired.
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