Come Fall, I am ready for some warming comfort foods. One of my favorite is a hearty ragu made with tons of seasonal veggies, and a plant based protein. I recently realized that my lentil ragu can be eaten on top of a favorite gluten free pasta, or on its own. It’s one of those wonderful meals that can be served two ways. It also freezes well, so I like to cook up a big batch. I enjoy it one day with pasta, another on its own, and the rest I freeze for a quick dinner in the future.
Lentils are a great source of plant based protein, fiber, folate and potassium.
Lentil Ragu
2 tbsp olive oil
1 onion, chopped
2 large carrots, chopped
4 celery stalks, chopped
2 cups lentils, cooked according to package direction
1/4 c tomato paste
1 28 oz can crushed tomatoes
5 cloves garlic, crushed
1/4 tsp red pepper flakes
1/2 c water
1 lb gragnano pasta
Parmesan cheese
Salt and pepper
Directions:
In a large saucepan heat 2 tbsp of olive oil. Add your chopped onions, carrots, and celery. Season with salt and pepper. Saute until translucent. About 10-15 minutes.
Add the lentils. Allow to cook for 2 minutes.
Add the tomato paste, crushed tomatoes, garlic, and water. Mix, and allow to come to a boil. Close the lid, and cook over a low heat for about 20 minutes.
When the ragu is almost ready, prepare the pasta according to the package direction.
Add the paste to the ragu. Plate, and top with parmesan cheese.