Ingredients
- 1 tablespoon olive oil or 1/4 cup water for oil-free
- 1 medium onion, diced
- 2 cloves garlic, minced or 1 teaspoon garlic powder
- 2 large carrots, diced
- 8 oz. mushrooms, sliced or diced
- 3 tablespoons tomato paste
- pinch of red pepper flakes
- 1 tablespoon dried oregano or herbes de Provence
- 1 1/2 cups lentils (brown, green or puy)
- 1 can (28 oz.) diced tomatoes (see notes)
- 2 cups vegetable broth
- 1/2 cup full-bodied red wine
- mineral salt & cracked pepper, to taste
- 16 oz. pasta of choice (linguine, fettuccine, pappardelle, rigatoni, etc.)
- chopped parsley, to serve
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Instructions
- Saute: In a large dutch oven/pot, heat oil or water over medium heat, add onions and saute for 5 minutes. Add garlic, carrots, mushrooms, tomato paste, red pepper flakes, and oregano, and saute for 4 minutes, or until mushrooms begin to soften.
- Simmer: Add lentils, diced tomatoes, vegetable broth and wine, bring to a boil, cover, reduce heat to low and simmer for 30 – 40 minutes, until lentils are tender. Add more water/broth or wine as needed.
- Cook pasta according to package directions.
- Serve ragu over pasta. Top with chopped parsley and a light dusting of Almond Parmesan.
- Serves 4 generously, or 6 smaller portions.
- Store: Leftovers can be stored in the refrigerator for up to 5 days in a covered container. To keep longer, store in the freezer for up to 2 – 3 months.