Description
A hearty and comforting healthy ragu made with green lentils, vegetables, and a rich tomato base. Packed with flavor and warmth, it’s perfect over pasta, polenta, or on its own.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 can (28 oz) crushed tomatoes
- 2 cups vegetable broth
- 1 cup green lentils, rinsed
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Heat olive oil in a large saucepan over medium heat.
- Add onion, carrot, and celery. Sauté for 8–10 minutes until softened.
- Stir in garlic and tomato paste. Cook for 2 minutes until fragrant.
- Add crushed tomatoes, broth, lentils, oregano, bay leaf, salt, and pepper. Stir well.
- Bring to a boil, then reduce heat and simmer partially covered for 35–40 minutes, stirring occasionally, until lentils are tender.
- Remove bay leaf. Stir in balsamic vinegar and adjust seasoning to taste.
- Serve hot, garnished with fresh herbs.
Notes
- Use brown lentils if green lentils aren’t available.
- For a thicker sauce, mash some lentils before serving.
- Let rest for 5 minutes before serving for deeper flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 9g
- Sodium: 580mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: healthy ragu, vegan ragu, lentil ragu, vegetarian pasta sauce, hearty tomato ragu