Vegan ragu made with lentils and mushrooms, this ragu goes perfect with pasta, quinoa, rice, or gnocchi.
10 minutesmins
20 minutesmins
30 minutesmins
6people
Calories: 180kcal
Ingredients
2tablespoonsolive oil
1cupfinely chopped onion
1/3cupdiced red bell pepper
2sliced garlic cloves
2teaspoonssalt
3cupschopped or sliced mushrooms
3cupscooked lentilswithout liquid
1teaspoonof dried basil
1teaspoonof dried oregano
2cupsof canned tomato
freshly ground black pepper to taste
fresh basil leaves to serve *optional
vegan parmesan cheese
Instructions
In a large pot with lid, preferably thick bottom put olive oil and onion over medium heat.
When the onion is soft, about 5-7min. Add the garlic and red pepper with a pinch of salt. Let them sautee and occasionally move until the red pepper is soft.
Put the mushrooms, lentils, oregano, basil, and tomato puree.
Cover it and leave it for about 20 min. over low -medium heat. Do not bring it to a boil.
Add salt and black pepper. Serve on top of quinoa or pasta.
Video
Notes
This sauce is delicious on top of quinoa or pasta, even better if you get quinoa pasta.
You must use sliced garlic not to burn; it can burn if you cut it into tiny pieces.
To cook the lentils (for 3 cups of cooked lentils, put 1 1/2 cup of dry lentils), just put them in a large pot covered with water. Leave them for a while until they are soft.
If you make the tomato puree at home, just liquefy a few tomatoes with a bit of water, just enough to run the blender well.