Lentil Ragout

 Lentil Ragout

The lentil ragout is a totally vegan alternative to the classic meat sauce, great for dressing pasta, gnocchi and lasagna is also delicious served on hot croutons. An easy recipe, rich in vegetable proteins.

 

INGREDIENTS

• 250 g small lentils
• 25 g of dried porcini mushrooms
• 1 celery stalk
• 1 carrot
• 1 small golden onion
• 1 bay leaf
• 1 tablespoon of tomato paste
• 500 g of tomato puree
• 1/2 glass of dry white wine
• 3 spoons of extra virgin olive oil
• 500 ml of hot water or vegetable broth
• salt
• pepper

Lentil ragout is a tasty and very versatile recipe. Not only is it a delicious, totally vegan condiment, an alternative to the classic Ragù alla Bolognese, for tagliatelle, gnocchi and lasagna. Its rich flavor and dense, full-bodied consistency make it exquisite also simply served on warm bread croutons or as an accompaniment to polenta and for all the uses of traditional ragù.

Prepared in this way, the vegan lentil ragout is ideal for family meals but also for a dinner with friends. It is also a perfect idea for those who follow an omnivorous diet but like to alternate the intake of vegetable proteins with those of animal origin. A choice that makes our diet more sustainable and healthy. With advantages for everyone. And recipes with legumes are, in this sense, very valuable.

The procedure for this vegetable ragout is very simple and fast: the cooking must be carried out over a gentle flame and for a period of at least 1 hour and a half, so that the lentils cook perfectly without flaking but enriching their taste. Choose preferably small green lentils, such as those from Castelluccio. If you like them, you can also opt for larger ones, while small hulled red lentils are to be excluded.

Tasty vegetable alternatives are also available for the soy and sunflower seed ragout or for a real vegetable ragout as in the Green Lasagna with vegetarian ragout. 

To prepare the lentil ragout, first place the dried mushrooms in a bowl with warm water and let them soak for at least 30 minutes. In the meantime, clean the vegetables and chop them finely with a knife. Fry them over low heat in a saucepan with a couple of tablespoons of oil.

When they become translucent, add the drained, squeezed and finely chopped dried mushrooms and the bay leaf. Leave to gain flavor for 2 minutes, then add the well rinsed lentils and fry for a few minutes over medium heat. Deglaze with the white wine and allow to evaporate.

Add the tomato paste, the passata and the hot water. Bring to a boil, add salt and pepper, cover and cook over low heat, as you would for a classic ragù, for at least 1 and a half or 2 hours, adding more hot water if necessary. When cooked, the lentil ragout should be creamy and thick.