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Vegan Lentil Ragù with Linguine
Plat

Vegan Lentil Ragù with Linguine

1 hPour 2Nutri-Score A€€
par @our_cookingjourney3 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

2 personnes
  • extra virgin olive oil (good quality)Épicerie30 ml
  • carrot (large, finely chopped)Fruits et légumes1 morceau
  • celery (stalks, finely chopped)Fruits et légumes2 morceaux
  • brown onion (large, finely chopped)Fruits et légumes1 morceau
  • sun-dried tomatoes (chopped)Épicerie3 morceaux
  • dried porcini mushrooms (rehydrated if needed)Épicerie10 g
  • tomato paste (1 tbsp)Épicerie15 g
  • rosemary (sprig, in a herb bouquet)Fruits et légumes1 morceau
  • sage (sprig, in a herb bouquet)Fruits et légumes1 morceau
  • bay leaves (in a herb bouquet)Épices2 morceaux
  • white wineBoissons100 ml
  • crushed peeled tomatoes (canned)Épicerie400 g
  • green lentils (soaked 3-4 hours or overnight, rinsed)Épicerie200 g
  • salt (to taste)Épices5 g
  • black pepper (freshly ground)Épices2 g
  • linguineCéréales200 g

par portion

Nutrition

604kcal

Glucides
88 g
Protéines
28 g
Lipides
16 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Poêle
  • Marmite
  • Louche

pas à pas

Préparation

  1. Sauté the vegetables

    • Heat the olive oil in a pan over high heat.
    • Add the carrot, celery, onion, sun-dried tomatoes and porcini mushrooms.
    • Sauté until the vegetables start to soften and brown.
    Étape 1

  2. Add the tomato paste and herbs

    • Make a space in the middle of the pan and add the tomato paste.
    • Stir everything together and cook briefly.
    • Add the rosemary, sage and bay leaves bouquet.
    Étape 2

  3. Deglaze with wine

    • Pour in the white wine.
    • Cook until all the alcohol has evaporated.
    Étape 3

  4. Add the tomatoes and lentils

    • Add the crushed tomatoes, salt and black pepper.
    • Bring the sauce back to a boil.
    • Add the lentils and cover completely with water.
    Étape 4

  5. Simmer the ragù

    • Simmer gently, partially covered, adding more water if needed.
    • Stir occasionally until the lentils are tender and the sauce is thick.
    Étape 5

  6. Cook the pasta

    • Cook the linguine in salted boiling water until al dente.
    • Reserve a small ladle of pasta water.
    Étape 6

  7. Combine and serve

    • Add the drained linguine to the ragù with a drizzle of olive oil and a little pasta water.
    • Toss well and serve.
    Étape 7
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