Description
A hearty vegan pasta sauce made the traditional Italian way, using protein-packed lentils instead of ground meat. Filling and delicious, it uses common pantry ingredients that surprise with a lot of flavor. These lentils are good as pasta sauce but also on their own, with some veggies on the side.
Ingredients
Scale
- 28 oz (1 large can) whole peeled tomatoes
- 5 tbsp extra-virgin olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 carrot, diced
- 2 celery stalks, diced
- Salt and pepper, to taste
- 3/4 lb green lentils, rinsed and drained
- 3/4 cup red wine
- 1 tbsp tomato paste
- 2 bay leaves
- 3 to 4 fresh thyme sprigs, leaves only
- 2 cloves
Instructions
- Puree tomatoes using a food mill, reserving all their juice, and set aside.
- Heat a large pan over medium heat. Once hot, add oil, onion, and garlic. Sauté for 2 to 3 minutes, stirring frequently, until slightly soft and fragrant.
- Add carrots and celery and season with a pinch of salt and black pepper to taste. Cook for 3 to 4 minutes more, add lentils and wine, and stir until the liquid is evaporated. Add tomato puree, tomato paste, herbs and spices and more salt and pepper if needed.
- Bring the sauce to simmer, then reduce heat to low-medium and continue cooking until lentils are tender, stirring occasionally. It will take about 30 to 40 minutes, depending on the lentils. Add a bit more water or vegetable stock if the mixture gets too thick. Use the sauce with spaghetti or your favorite type of pasta, or eat these lentils on their own with a side of veggies.
Notes
If you miss the taste of the real deal, try using one of the plant-based meat alternatives that are now available in lieu of the lentils, and you won’t be able to tell the difference with the classic Italian “ragù.”