Lentil ragu with pasta
A meat-free ragu where green lentils hold their shape and the carrots go sweet. It clings to pasta the way a bolognese does, and the pot makes enough for lunch tomorrow.
- Time
- 40 min
- Serves
- 2
- Kind
- Stew
Method
- Chop the onion and carrots finely and crush the garlic. Drain and rinse the green lentils.
- Warm the olive oil in a deep pan over a medium heat. Add the onion, carrots and a pinch of salt and cook for about 10 minutes, until soft and starting to turn golden.
- Stir in the garlic, tomato purée and dried oregano for 1 minute, until the purée darkens a little.
- Add the lentils, chopped tomatoes and 100 ml of water. Simmer on a low heat for 25 minutes, stirring now and then, until thick and rich.
- When the ragu has about 12 minutes left, cook the pasta in a large pan of boiling salted water for the time on the packet, until tender with a little bite. Scoop out a mugful of the cooking water, then drain.
- Tip the pasta into the ragu with a splash of the cooking water and toss over a low heat for 1 minute, until the sauce clings. Check the seasoning and add salt and black pepper and serve.
Tip Save a mugful of the pasta water. Its starch helps the sauce coat the pasta and loosens it without making it watery.
Per portion
| Energy | 658 kcal |
| Protein | 26 g |
| Carbohydrate | 110 g |
| of which sugars | 23 g |
| Fat | 10 g |
| of which saturates | 2 g |
| Fibre | 15 g |
| Salt | 0.45 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- green lentils1 tin
- onion1
- carrot2
- garlic2 cloves
- chopped tomatoes1 tin
- pasta200 g
- tomato purée2 tbsp
- dried oregano1 tsp
- olive oil1 tbsp
