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Lentil Ragu: the Vegan Recipe for the Rich and Hearty Meatless Variant for World Pulses Day!

Total time: 1h15min.
Difficulty: Low
Serves: 4 people
By Cookist

Lentil ragù is a simple and very tasty condiment, a variant of the famous Bolognese ragù suitable for vegetarians, vegans but also curious omnivores. Quick and within everyone's reach, it can be prepared without having to soak the lentils. The classic sautéed carrot, onion and celery is made, just as tradition demands, but instead of minced meat, this very ancient pulse, one of the most precious and versatile, is added. The blending with red wine, the addition of tomato puree and slow cooking over a very low heat will allow you to obtain a small, concentrated and very fragrant sauce.

Ideal for seasoning pasta, a risotto, filling a lasagna or garnishing a crusty crust of bread, lentil ragù is a delight that no one will be able to resist. You can add your favorite spices and herbs and, if you want an even more intense flavor, you can replace the water with vegetable broth. You can also prepare it in advance and store it in the freezer in special glass jars, so you always have it available, even for a last minute dinner.

Rich in vegetable proteins, mineral salts, vitamins and fibre, lentils also prove to be precious allies for our health. In honor of World Pulses Day, find out how to prepare lentil regu following our step-by-step procedure and advice.


Dried lentils
100 grams
Tomato puree
800 grams
800 ml
Red wine
100 ml
100 grams
50 grams
White onion
100 grams
1 leaf
Extra virgin olive oil
as much as you need
as much as you need
as much as you need

How to Prepare Lentil Ragu

Peel the carrots and cut them into cubes.

Peel and finely slice the onion.

Clean the celery, eliminate the most fibrous external filaments and cut it into pieces.

Pour a drizzle of oil into a pan and add the carrots.

Add the onions and then the celery.

Place on the heat and let the vegetables simmer over a very low heat for about 10 minutes.

Meanwhile, rinse the lentils under cold running water.

Drain them well and add them to the sautéed vegetables.

Let everything flavor for a few minutes, then add the red wine.

Pour in the tomato puree.

Add water to the puree glass bottle, so that you can collect all the sauce left inside, and then pour it inside the pan. The mixture of tomato puree and water should cover all the lentils.

Season with the salt.

Add the rosemary sprig, so that the aroma will pass onto the sauce. Cover with a lid and cook over low heat for about 50 minutes, stirring occasionally and adding more water if necessary, in case the sauce is drying up too much.

Once the 50 minutes are up, and the lentils have cooked, flavor with freshly ground pepper.

Your ragu is now ready to be used.

How to Store your Lentil Ragu

Lentil ragu can be stored in the refrigerator, in a special airtight container, for 2-3 days. You can also freeze it for 2-3 months in convenient single portions.

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