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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.