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Vegan Lentil Ragù with Linguine
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Vegan Lentil Ragù with Linguine

1 hServes 2Nutri-Score A€€
from @our_cookingjourney3 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • extra virgin olive oil (good quality)Pantry30 ml
  • carrot (large, finely chopped)Produce1 piece
  • celery (stalks, finely chopped)Produce2 pieces
  • brown onion (large, finely chopped)Produce1 piece
  • sun-dried tomatoes (chopped)Pantry3 pieces
  • dried porcini mushrooms (rehydrated if needed)Pantry10 g
  • tomato paste (1 tbsp)Pantry15 g
  • rosemary (sprig, in a herb bouquet)Produce1 piece
  • sage (sprig, in a herb bouquet)Produce1 piece
  • bay leaves (in a herb bouquet)Spices2 pieces
  • white wineBeverages100 ml
  • crushed peeled tomatoes (canned)Pantry400 g
  • green lentils (soaked 3-4 hours or overnight, rinsed)Pantry200 g
  • salt (to taste)Spices5 g
  • black pepper (freshly ground)Spices2 g
  • linguineGrains200 g

per serving

Nutrition

604kcal

Carbs
88 g
Proteins
28 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Stockpot
  • Ladle

step by step

Method

  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.
    Step 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.
    Step 2

  3. Deglaze with wine

    • Pour in the white wine.
    • Cook until all the alcohol has evaporated.
    Step 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.
    Step 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.
    Step 5

  6. Cook the pasta

    • Cook the linguine in salted boiling water until al dente.
    • Reserve a small ladle of pasta water.
    Step 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.
    Step 7
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