These tagliatelle with lentils ragú are a completely vegan alternative to the classic Italian ragù. This version is easy, delicious and really cheap too. It uses lentils, which are a great source of plant protein, fibre and iron.
This ragu has become my go to meal. It’s so simple, requires only a few staple ingredients and is super nutritious! I also have a more elaborate recipe fo ragu that also contains mushrooms and walnuts here! It is great for pasta but also to serve with gnocchi, lasagne or even on some warm toast.
For these tagliatelle with lentils ragú, you will need:
- Pasta, any type will do, I used tagliatelle
- Canned tomatoes or tomato passata
- Canned lentils
- Soffritto: carrot, celery and onion
- Bay leaf
- Olive oil, salt and pepper
Lentils ragú – Step by Step Instructions
1.The first step is to make the “soffritto”” Sautè the onion, carrot and celery in olive oil, until soft. (Add water if necessary, I add it to avoid adding more oil).
2.Add canned lentils and mix to combine
3. Then add canned tomatoes/tomato passata, bay leaf and water or vegetable stock
4. Cook for about 25 minutes. In the meantime cook the pasta of your choice al dente.
5. When the pasta is al dente, drain it and put back into the pan. Now add the ragú mixture and mix well. Then serve! Enjoy!
More Pasta Recipes:
- Spinach and Basil Pesto Pasta
- Sun-dried tomatoes Pasta Sauce
- Cauliflower and Lemon Pasta Sauce
- Rocket Pesto Pasta
- Lentils, Mushrooms and Walnut Ragú
Did you make this recipe?
Please let me know how it turned out! Leave a comment below, give it a rating or share your recreation on instagram and tag me at @recipesandplaces or use the hashtag #recipesandplaces
I love to see recreations and share them!
Tagliatelle With Lentils Ragú | Vegan Bolognese
Ingredients
- 200 g Pasta of your choice
- 1 carrot, chopped finely
- 1 celery stick, chopped finely
- 1 onion, chopped finely
- 2 tbsp olive oil
- 1 bay leaf
- 1 can chopped tomatoes (400g)
- 1 can lentils (390g)
- Salt and pepper to taste
Instructions
- Heat up the olive in a large pot. Add carrot, celery and onion and sautée for a few minutes.
- Add canned lentils, drained and rinsed, canned tomatoes, bay leaf and fill up the can of tomatoes with water and add that too. Cook for 20/25 minutes.
- In the meantime cook your pasta al dente, I used wholemeal tagliatelle, then drain and mix with the ragù. Enjoy!
Nutrition
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