Sun-Kissed Lentil Ragu
This Sun-Kissed Lentil Ragu is a super satisfying vegetarian take on a classic, made rich with sun-dried tomatoes. Perfect over pasta or polenta.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely diced
- 2 medium carrots, peeled and finely diced
- 2 stalks celery, finely diced
- 4 cloves garlic, finely chopped
- 0.5 cup oil-packed sun-dried tomatoes, drained and chopped
- 1 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 0.25 teaspoon red pepper flakes (optional)
- 1.5 cups red lentils, rinsed
- 4 cups vegetable broth
- 1 can (15 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup fresh parsley, chopped, for garnish
- 0.25 cup grated Parmesan cheese, for garnish (optional)
Instructions
- Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add 1 large finely diced onion, 2 medium finely diced carrots, and 2 finely diced celery stalks. Cook, stirring occasionally, for 8-10 minutes, until the vegetables are softened and the onion is translucent.
- Add 4 finely chopped cloves garlic, 0.5 cup chopped sun-dried tomatoes, 1 teaspoon dried oregano, 0.5 teaspoon dried thyme, and 0.25 teaspoon red pepper flakes (if using) to the pot. Cook for another 2 minutes, stirring constantly, until fragrant.
- Stir in 1.5 cups rinsed red lentils, 4 cups vegetable broth, 1 can crushed tomatoes, and 2 tablespoons tomato paste. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender and the sauce has thickened, stirring occasionally to prevent sticking.
- Season the lentil ragu with 0.5 teaspoon salt and 0.25 teaspoon black pepper. Taste and adjust seasonings as needed.
- Ladle the Sun-Kissed Lentil Ragu into serving bowls. Garnish each serving with 0.25 cup fresh chopped parsley and a sprinkle of 0.25 cup grated Parmesan cheese, if desired. Serve immediately with your favorite pasta or polenta.