Lentil Pasta Ragu

There are pasta sauces and then there’s this. A slow-cooked ragu situation that just happens to be completely plant-based and packed with protein from a whole lot of lentils. It makes the whole apartment smell incredible while it’s simmering, which is half the point of making it on a Sunday afternoon.

Lentils are one of the most underrated ingredients in vegan cooking. They have a satisfying, meaty texture when cooked right that works sooo well in a ragu, where you want something with a bit of substance to coat the pasta rather than just a thin tomato sauce. Combined with the classic base of onion, carrot, and celery, and a long simmer with crushed tomatoes and herbs, this ends up tasting like something that took way more effort than it actually did.

The nutritional yeast and a small dash of sweetener at the end are the finishing touches that make the whole thing even more delicious. The sweetener balances the acidity of the tomatoes, and the nutritional yeast adds a savory depth that makes the sauce taste rich and rounded. Don’t skip either of them.

The roasted sunflower seeds on top might sound like an unusual garnish but they add a subtle crunch and nuttiness that works really well against the soft pasta and sauce. So try it before you decide if it’s weird!

Lentil Pasta Ragu

A delectable plate of penne pasta topped with rich tomato sauce, served on a rustic wooden table.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Servings: 4

Ingredients
  

  • 200 g brown or green lentils rinsed
  • 1 large onion or 2 small onions finely diced
  • 2 carrots finely diced
  • 2 celery stalks finely diced
  • 3 cloves garlic minced
  • 800 g crushed tomatoes 2 cans
  • 1 tbsp tomato paste
  • 1 tbsp vegetable bouillon powder
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tbsp olive oil
  • Salt black pepper, nutritional yeast, and a small dash of sweetener (sugar, maple syrup, or agave) to taste
  • Fresh basil finely chopped, for serving
  • Sunflower seeds lightly toasted, for serving
  • Pasta of your choice

Instructions
 

  1. Cook the lentils: Place the rinsed lentils in a pot with plenty of water. Bring to a boil, then reduce heat and simmer uncovered for 15-20 minutes until tender but not mushy. Drain and set aside.
  2. Saute the aromatics: Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 6-8 minutes until softened. Add the garlic and cook for another minute until fragrant.
  3. Build the flavor: Stir in the tomato paste, bouillon powder, oregano, and thyme. Cook for about 2 minutes, stirring to coat the vegetables.
  4. Simmer: Add the cooked lentils and crushed tomatoes. Bring to a simmer, cover, and cook over low heat for 5-10 minutes for the flavors to come together.
  5. Season: Taste and season with salt, black pepper, nutritional yeast, and a small dash of sweetener to balance the acidity. Adjust until it tastes right to you.
  6. Serve: Toss with your cooked pasta of choice and top with fresh basil and lightly toasted sunflower seeds.

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