Only five years after switching to a plant-based diet I got to make (and became totally obsessed) with lentil ragù. Why haven’t I tried this before!?! Where have I been all this time?
One thing is certain: I am cooking it so many times that I am making up all these years wasted.
It’s so easy to make, and according to my partner's feedback it is as good as the meat ragù. Let’s see how to make it...
200g brown lentils
1 garlic clove
2 celery stalks
2 bay leaves
Olive oil for cooking
Salt to taste
Rinse the lentils and cook in a saucepan with water and salt until tender. If using canned lentils, just skip this step.
Finely dice the onion, the carrot, the celery and the garlic. Stir-fry with olive oil and once softened pour the passata. Season with salt, bay leaves and cook for 30 minutes.
Add the lentils, stir all together and cook for another 20 minutes, over low heat and covered with a lid. If needed, add a splash of water every now and then to keep the sauce creamy.
This “ragù” is perfect for pasta but it goes well with mashed potatoes too.