The Pasta Project logo

menu icon
search icon

Published: by

Red Lentil Ragu with Whole-wheat Pasta


Jump to Recipe Print Recipe
Red lentil ragu with whole-wheat pasta close up in white and terracotta bowl

Red Lentil Ragu with Whole-wheat pasta

Jacqui
A hearty and healthy version of classic Italian pasta with ragu that's bound to be a winner with vegetarians, vegans and those who like the occasional meatless meals.
No ratings yet
Print Recipe Save Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Italian
Servings 4
Calories 694 kcal

Ingredients
  

  • 320 g whole-wheat pasta I used intrecci
  • 250 g red lentils
  • 1 handful cherry tomatoes washed and cut in half
  • 500 g tomato passata I use rustico. it's thicker
  • 1 white onion peeled and finely chopped
  • 1-2 carrots washed and finely chopped
  • 1 stalk celery washed and finely chopped
  • 1 garlic clove peeled
  • 1 sprig rosemary chopped
  • 3-4 tablespoon extra virgin olive oil
  • 2 cups vegetable stock stock cube or homemade
  • salt for pasta and to taste
  • blackpepper to taste
  • ½ red peperoncino or ½ teaspoon peperoncino flakes (optional)
  • ½ glass red wine

Instructions
 

  • Wash the vegetables and chop them finely (I use a food processor)
  • Heat the olive oil in a deep frying pan or skillet add the garlic clove and cook until it starts to soften.
  • Add the chopped vegetables and halved cherry tomatoes and some chopped rosemary and allow to soften for a few minutes, stirring occasionally.
  • Pour in the red wine and let the alcohol evaporate.
  • Add the tomato passata stir well and after 5 minutes add salt and pepper to taste. Remove the garlic clove and  add the lentils.
  • Add the stock and cook for about 30-35 minutes on a low flame, adding more stock if needed and stirring occasionally.
  • In the meantime, put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again.
  • Cook the pasta al dente according to the instructions on the packet. When it is ready, save a cup of the cooking water and drain.
  • If your sauce seems dry add some of the pasta cooking water. Put the cooked pasta into the pan with the sauce and mix together well carefully.
  • Serve immediately with a sprinkling of chopped rosemary, a drizzle of extra virgin olive oil and peperoncino if required.

Notes

I would recommend serving this ragu with a whole-grain/wheat pasta if you can find some. Alternatively, stick to short pasta shapes such as fusilli or penne because they work better with the thick robust sauce.

Nutrition

Calories: 694kcalCarbohydrates: 116gProtein: 31gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 538mgPotassium: 1514mgFiber: 23gSugar: 11gVitamin A: 3598IUVitamin C: 24mgCalcium: 111mgIron: 10mg
Keyword Red Lentil Ragu with Whole-wheat pasta
Tried this recipe?Let us know how it was!

More Vegan

Reader Interactions

Comments

    Tell us what you think

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Donna McNally says

    Can't wait to try this one! Thank you

    Reply

    • admin says

      Thank you Donna. I'm sure you'll really love this vegetarian version of ragu. It's super tasty and healthy too! All the best from Verona! Jacqui

      Reply

  2. susan becker says

    I have to try this...I love red lentils...never thought of it in a pasta sauce.

    Reply

    • admin says

      Thanks so much Susan. I love red lentils too and they go so well with pasta. A great alternative to minced beef for a vegetarian pasta with ragu recipe! All the best from Verona! Jacqui

      Reply