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A close-up shot of rich, thick Lentil Ragu served over al dente pasta with fresh herbs.

Lentil Ragu

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 340
Ingredients Method

Ingredients
  

  • 1 cup dried brown or green lentils, rinsed
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots , finely diced
  • 2 stalks celery , finely diced
  • 3 cloves garlic , minced
  • 2 tablespoons tomato paste
  • 1/2 cup dry red wine
  • 1 can (28 ounces) crushed tomatoes
  • 2 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 bay lea f
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Method
 

  1. Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
  2. Add the diced onion, carrots, and celery to the pot and cook until softened and translucent, approximately 8 to 10 minutes.
  3. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Add the tomato paste and stir constantly for 2 minutes to develop a deep red color and concentrated flavor.
  5. Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom.
  6. Add the rinsed lentils, crushed tomatoes, vegetable broth, oregano, basil, and bay leaf.
  7. Bring the mixture to a gentle boil, then reduce the heat to low.
  8. Simmer partially covered for 35 to 45 minutes, stirring occasionally, until the lentils are tender and the sauce has thickened to the desired consistency.
  9. Remove the bay leaf and season with salt and pepper to taste before serving over pasta.