Enjoy this Lentil Ragu recipe from Leeann, one of Element’s Functional Medicine Health Coaches. Come Fall, I am ready for some warming comfort foods. One of my favorite recipes is a hearty ragu made with tons of seasonal veggies and a plant based protein. This lentil ragu can be eaten on top of your favorite gluten free pasta or on its own. Cook up a big batch and freeze some to enjoy at a later time for a quick and healthy, hearty meal. Lentils are a great source of plant based protein, fiber, folate and potassium.
Lentil Ragu
Ingredients:
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 can 28 oz 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:
1. In a large saucepan heat 2 tbsp of olive oil. Add your chopped onions, carrots, and celery. Season with salt and pepper. Sauté until translucent. About 10-15 minutes.
2. Add the lentils. Allow to cook for 2 minutes.
3. 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.
4. When the ragu is almost ready, prepare the pasta according to the package direction.
Enjoy!
