Hearty Lentil Ragu
A cozy and nutritious dish balancing tangy tomatoes and earthy lentils, perfect for a comforting dinner.
Ingredients
Main Ingredients
- 1 cup green or brown lentils
- 1 medium onion, finely chopped
- 2 medium carrots, diced If limp, roast them later.
- 2 stalks celery, chopped If absent, use more carrot.
- 4 cloves garlic, minced Be careful not to burn.
- 1 can (14 oz) whole peeled tomatoes Crush if whole for texture.
- 2 cups low-sodium vegetable broth Add more if the ragu gets too thick.
- 1 tsp dried thyme
- 1 leaf bay leaf
- 2 tbsp olive oil For sautéing.
- Salt and pepper to taste Taste before final seasoning.
Instructions
Cooking
- Heat olive oil in a large pot over medium heat.
- Add onion, carrot, and celery; sauté for about 5-7 minutes until softened.
- Stir in garlic, thyme, and bay leaf; cook for an additional minute until fragrant.
- Add rinsed lentils and canned tomatoes (crushed if whole), then pour in vegetable broth until the mixture is covered by an inch.
- Season with salt and pepper; bring to a boil before reducing the heat to low.
- Cover and simmer for 30-40 minutes until lentils are tender. Adjust seasoning as needed.
- Serve hot over pasta or with crusty bread.
Notes
If the ragu gets too thick, add more broth or water. If too thin, simmer uncovered. Use fresh tomatoes in summer if desired. Store leftovers in an airtight container for up to 4 days or freeze for 3 months.