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Pasta with lentil sauce: an excellent and very light first course proposal

Pasta with lentil sauce

Pasta with red lentil sauce is a different vegan first course, but definitely tasty!

How can you not like lentils? Source of fiber, iron and lots of proteins and more, healthy carriers of good luck, otherwise why would we eat them every year at midnight on December 31st ? The lentil ragu is easy to prepare and has a positive effect in everyone, as it is a valid alternative to the classic meat sauce that not only appeals to vegans, but also to those who prefer a healthy diet. To be enjoyed especially with short pasta , as it is more appetizing and able to be appreciated more.

Let’s see together the ingredients to prepare it.

Pasta with lentil sauce
Pasta with lentil sauce

Preparation of pasta with lentil ragout

  1. The first step is to chop onion, celery and carrot and fry them in a saucepan.
  2. When they are fried, add the tomato puree and cook for 20 minutes .
  3. After this time, add the lentils, plenty of water and the thyme and continue cooking for 50-60 minutes .
  4. Only when cooked, add the salt, in this way the sauce will not be too savory.
  5. Bring plenty of salted water to a boil and cook the pasta which, at the end of cooking, should be drained and added to the sauce.
  6. Serve on plates with the addition of ground pepper or grated parmesan, if you wish.

This succulent recipe is part of the easy and fast vegan recipes and will also undoubtedly meet the satisfaction of everyone, also because, the pasta with lentil sauce, has nothing to envy to the classic ragù with meat , indeed it is lighter and more digestible . Don’t know what to prepare for vegan friends who only warned you at the last moment? Pasta with red lentil sauce will amaze your friends for its goodness and simplicity, it is perfect for adults and children, a soup that can satiate without weighing you down.


The lentil ragout should be kept well covered in the refrigerator for a maximum of 3 days . Alternatively, it can be frozen.

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