Pasta al Ragù di Lenticchie | Lentil Ragu Pasta

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

Cook lentils in vegetable broth until tender, about 25-30 minutes.

Heat olive oil in a large skillet over medium heat until shimmering.

Add chopped onion, carrot, and celery; sauté until softened, about 5-7 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add canned tomatoes, tomato paste, and cooked lentils to the skillet; mix well.

Season with bay leaves, oregano, basil, salt, and black pepper; simmer for 15-20 minutes.

Cook spaghetti in boiling salted water until al dente, according to package instructions.

Drain spaghetti and reserve a cup of pasta water.

Remove bay leaves from the sauce and adjust seasoning if necessary.

Combine spaghetti with the sauce, adding reserved pasta water as needed for consistency.

Serve hot, garnished with grated Parmesan cheese.

Cooking Techniques

Spice Level:

Dietary

Allergens