Recipes
Pasta with lentil ragout
Pasta with lentil ragù is a different first course than usual, perfect for filling up on vegetable proteins.
How can you not love lentils? Source of fibre, iron and lots of proteins and, moreover, healthy carriers of luck. Why on earth would we eat them every year at midnight on December 31st? Pasta with lentil ragù is easy to prepare and is highly appreciated not only by vegans, as it represents a valid alternative to classic meat ragù , but also by those looking for alternative protein sources .
Excellent with short pasta but also with tagliatelle (you can also make them at home with the recipe without eggs ), its preparation follows that of a classic sauce : start with the sauté, add the previously cooked lentils, add the wine and leave to cook with the tomato puree for at least an hour. The aromatic herbs make the difference: a bunch of sage, rosemary and bay leaves will make the difference.
Preparation
Pasta with lentil ragout
The first step consists in chopping the onion , celery, carrot and garlic and frying them in a pan with the oil and the bouquet of aromatic herbs held together with a string.
Then add the lentils drained of the preserving liquid and rinse and let them flavor over high heat for 2 minutes (they should dry) before blending with the red wine .
Then add the tomato puree , salt and pepper and leave to cook for a minimum of 20 minutes. Once cooked, remove the aromatic herbs.
In the meantime, bring a pan full of salted water to the boil and boil the pasta for the time indicated on the package. Once ready, drain it and sauté it briefly in the pan before distributing it onto the plates.
Here is a short video with all the steps to make lentil ragout. The addition of dried mushrooms is optional but useful to give a further boost of flavor to the dish.
If you prefer to cook the lentils yourself, follow the instructions on the package regarding soaking (some types do not require this) then boil them in water for about 40-50 minutes. Be careful though: salt should only be added when they are cooked or they will remain hard. To speed up the process, cook the lentils in a pressure cooker .
Conservation
The lentil ragout should be stored for a maximum of 3 days, well covered in the refrigerator. Alternatively you can freeze it.
Read also
3 vegan recipes alternatives to meat sauce
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