By Sarah Cobacho
LENTIL RAGU PASTA
6 steps
Prep:10minCook:20min
This pasta is so delicious and quick to put together it makes it the ideal weeknight dinner. I’m using red lentil pasta, which is my favourite pulse pasta. It’s a great way to sneak in some extra legumes and bump the protein intake. I hope you enjoy this healthy take on a classic recipe as much as we do!
Updated at: Thu, 17 Aug 2023 06:03:12 GMT
Nutrition balance score
Great
Glycemic Index
37
Low
Glycemic Load
34
High
Nutrition per serving
Calories548.6 kcal (27%)
Total Fat7 g (10%)
Carbs92.6 g (36%)
Sugars9.7 g (11%)
Protein34.3 g (69%)
Sodium634.5 mg (32%)
Fiber19.5 g (69%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
Instructions
Step 1
To a pot on medium heat, add the olive oil and diced onions and cook for a couple of minutes until softened
Step 2
Add the carrots, garlic, mushrooms, thyme, bay leaves, a pinch of salt and a crack of black pepper. Cook for 5 minutes, stirring regularly
Step 3
Lower the heat and add the lentils, balsamic vinegar and tamari. Cook for a couple of minutes.
Step 4
Add the passata and diced tomatoes. Cook covered on low heat for at least 10 minutes (you can cook it for up to 1 hour on low heat for deeper flavours, make sure to stir a few times)
Step 5
In the meantime, cook your pasta according to the packet instructions.
Step 6
Remove the bay leaves and thyme, serve with the pasta and some plant-based parmesan and enjoy!
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