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.
Difficulty: easy
Method: 10'
Cooking: 30'
Chef Walter Zanoni
Difficulty: easy
Method: 10'
Cooking: 30'
Method
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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 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
