Red Lentil Ragu with Whole-wheat pasta

Name: Red Lentil Ragu with Whole-wheat pasta
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 serving
Ingredients: 320 g whole-wheat pasta; 250 g red lentils; 1 handful cherry tomatoes; 500 g tomato passata; 1 white onion; 1-2 carrots; 1 talk celery; 1 garlic clove; 1 prig rosemary; 3-4 tablespoon extra virgin olive oil; 2 cups vegetable stock; salt; blackpepper; ½ red peperoncino or ½ teaspoon peperoncino flakes; ½ glass red wine

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Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
4
Calories
694 kcal
Course
Main Course
Cuisine
Italian

Red Lentil Ragu with Whole-wheat pasta

Daisy Meyer

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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.

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Ingredients

Servings

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 talk celery washed and finely chopped
1 garlic clove peeled
1 prig 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

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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 Information

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Calories 694kcal (35%) Carbohydrates 116g (39%) Protein 31g (62%) Fat 13g (20%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Sodium 538mg (22%) Potassium 1514mg (43%) Fiber 23g (92%) Sugar 11g (22%) Vitamin A 3598IU (72%) Vitamin C 24mg (27%) Calcium 111mg (11%) Iron 10mg (56%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 694 kcal

% Daily Value*

Calories	694kcal	35%
Carbohydrates	116g	39%
Protein	31g	62%
Fat	13g	20%
Saturated Fat	2g	10%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	8g	40%
Sodium	538mg	22%
Potassium	1514mg	32%
Fiber	23g	92%
Sugar	11g	22%
Vitamin A	3598IU	72%
Vitamin C	24mg	27%
Calcium	111mg	11%
Iron	10mg	56%