RAGÙ VEGANO

red lentils

🥗Healthier: green lentils

💰Cheaper: canned beans

Canned beans are often less expensive and quicker to prepare.

nutritional yeast

💰Cheaper: parmesan cheese

Parmesan cheese adds a similar umami flavor but is not vegan.

Heat olive oil in a large pot 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 chopped mushrooms and cook until they release moisture, about 5 minutes.

Stir in red lentils, canned tomatoes, vegetable broth, and soy sauce; mix well.

Add dried oregano, dried basil, salt, black pepper, and bay leaves; bring to a boil.

Reduce heat and simmer uncovered for 25-30 minutes, stirring occasionally.

Check lentils for doneness; they should be tender but not mushy.

Remove bay leaves before serving.

Serve over your choice of pasta or use as a filling for lasagna.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens