Red Lentil Ragu with Whole-wheat pasta
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.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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 stalk celery (washed and finely chopped)
- 1 garlic clove (peeled)
- 1 sprig rosemary (chopped)
- 3-4 tbsp extra virgin olive oil
- 2 cups vegetable stock (stock cube or homemade)
- salt (for pasta and to taste)
- blackpepper (to taste)
- 1/2 red peperoncino or 1/2 tsp peperoncino flakes ((optional))
- 1/2 glass red wine
Instructions
- 1
Wash the vegetables and chop them finely (I use a food processor)
- 2
Heat the olive oil in a deep frying pan or skillet add the garlic clove and cook until it starts to soften.
- 3
Add the chopped vegetables and halved cherry tomatoes and some chopped rosemary and allow to soften for a few minutes, stirring occasionally.
- 4
Pour in the red wine and let the alcohol evaporate.
- 5
Add the tomato passata stir well and after 5 minutes add salt and pepper to taste. Remove the garlic clove and add the lentils.
- 6
Add the stock and cook for about 30-35 minutes on a low flame, adding more stock if needed and stirring occasionally.
- 7
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.
- 8
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.
- 9
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.
- 10
Serve immediately with a sprinkling of chopped rosemary, a drizzle of extra virgin olive oil and peperoncino if required.