Red Lentil Ragu with Whole-wheat pasta
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.
Servings: 4
Calories: 694kcal
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: 694kcal | Carbohydrates: 116g | Protein: 31g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 538mg | Potassium: 1514mg | Fiber: 23g | Sugar: 11g | Vitamin A: 3598IU | Vitamin C: 24mg | Calcium: 111mg | Iron: 10mg