I must give credit where credit is due. And all credit for this amazing vegan red lentil ragu goes to my boyfriend.
Inspired by Bianca Zapatka's recipe, which he came across online, he added veggies, tomatoes, spices and lentils to a huge saucepan. Once it all simmered down, the result was amazing. This is definitely the best vegan ragu I've ever had.
Pictures don't do this recipe justice, it's:
This is one of those dishes I might serve to meat eaters to convince them that plant-based foods can be just as satiating.
The lentils lend a ton of protein, and the endless list of veggies in here make it an undeniably healthy meal.
How Long Does This Vegan Red Lentil Ragu Take?
This ragu isn't super intensive. It's basically chopping a lot of veggies and then waiting for them to cook.
With that being said, the lentils do take some time to soften, and you want to allow time for the veggies to absorb all the delicious flavours of the sauce.
Depending on your lentils, it can take anywhere from 30-45 minutes for them to soften completely.
What Type of Pasta Should I Serve the Ragu With?
For this, we used a thick, round rigatoni but you could really use whatever suits your fancy.
While it would work with any pasta, I'd strongly recommend sticking to a tube or spiral shape. You want something for the sauce to cling onto, as it is quite chunky and thick. A spiral or penne are good rigatoni alternatives for this.Print
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