Pasta al Ragu di Lenticchie

Pasta al Ragu di Lenticchie is a hearty and comforting vegan Italian dish that combines al dente pasta with a rich and flavorful lentil ragù. Perfect for a cozy dinner, this dish is packed with nutrients and satisfying flavors.

Ingredients

• Pasta (e.g., tagliatelle) - 160 grams
• Green or brown lentils - 150 grams
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Onion - 1 medium, diced
• Garlic - 2 cloves, minced
• Canned crushed tomatoes - 400 grams
• Vegetable broth - 300 ml
• Olive oil - 2 tablespoons
• Dried oregano - 1 teaspoon
• Dried basil - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. Rinse the lentils under cold water and set aside.
2. In a large pan, heat the olive oil over medium heat. Add the diced onion, carrot, and celery, and sauté for about 5-7 minutes until the vegetables are softened.
3. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
4. Add the rinsed lentils to the pan, followed by the canned crushed tomatoes, vegetable broth, dried oregano, and dried basil. Season with salt and black pepper to taste.
5. Bring the mixture to a boil, then reduce heat to low and let it simmer for about 25-30 minutes, or until the lentils are tender and the sauce has thickened. Stir occasionally.
6. While the lentil ragù is simmering, cook the pasta according to package instructions in a pot of salted boiling water until al dente. Drain and set aside.
7. Once the ragù is ready, adjust the seasoning if necessary. Toss the cooked pasta in the ragù until well coated.
8. Serve hot, garnishing with fresh parsley.

Nutrition

• Calories: 450
• Protein: 20 g
• Carbs: 75 g
• Fiber: 18 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• High in plant-based protein from lentils.
• Rich in dietary fiber, promoting digestive health.
• Contains vitamins and minerals from vegetables.

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