Scopri

Lentil ragout

Chef Walter Zanoni

Difficulty: easy

Method: 10'

Cooking: 30'

Difficulty: easy

Method: 10'

Cooking: 30'

Chef Walter Zanoni

Difficulty: easy

Method: 10'

Cooking: 30'

Difficulty: easy

Method: 10'

Cooking: 30'

Method

  1. 01 /

    Chop the carrot, celery, and onion into small cubes.

    Sauté them in a saucepan with the extra virgin olive oil, then add the lentils, the tomato purée and water.

    Season with salt and pepper, put a lid on and cook on a gentle flame for about 30 minutes, until soft.

    Once cooked, remove the herbs and serve as indicated in the notes.

Lentil ragout can also be made a day in advance and then stored in the fridge.

And if you wish to make it more in advance, you can then store it in the freezer.

Lentil ragout is a very tasty alternative to meat sauce should you desire a vegetarian or vegan recipe.

Lentil ragout is perfect to season a pasta dish, like in the paccheri with lentil ragout recipe.

Ingredients for 4 people

100 g of lentils

250 ml water

200 g of tomato purée

50 g of onions

30 g of carrots

30 g celery

A few sprigs of thyme

A few sprigs of rosemary

Salt and pepper to taste

40 g of extra virgin olive oil

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