Lentil Ragu

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5 from 1 vote

Lentil Ragu

This easy vegan pasta takes just 15 minutes to make! Vegetarian ragu recipe is hearty, rich, slightly smoky, and makes for the perfect weeknight meal. 
My Notes:
Cook Time15 mins
Total Time15 mins
Meal Type: dinner, Lunch
Special: 10 Ingredients or Less, 30 Minutes or Less, Gluten-Free, Oil-Free, Seasonal (Cold Weather), Soy-Free
Tool: Stove
Ingredient: Lentils, Pasta
Servings: 4 - 6 servings
Calories: 651kcal
Ingredients
For the lentil ragu:
  • 1 650ml jar(s) prepared tomato sauce (or 3 cups homemade tomato sauce)
  • 1 1/2 cup(s) vegetable broth
  • 1 cup(s) red lentils
  • 1/2 cup(s) chopped walnuts
  • 1/4 cup(s) nutritional yeast
  • 2 teaspoon(s) soy sauce (gluten-free if preferred)
  • 2 teaspoon(s) brown sugar
  • 1 teaspoon(s) chili powder
  • 1/4 teaspoon(s) liquid smoke
For the pasta:
Instructions
  • Bring a large pot of water to a boil and cook the pasta according to package directions.
  • Add the tomato sauce, vegetable broth, and lentils to a large skillet or saucepan. Cover and bring to a simmer stirring gently every now and then. Simmer covered for about 10 minutes until the lentils are tender.
  • Finish the sauce by stirring in the walnuts and all of the seasonings. You can either toss the hot pasta with the sauce, or spoon the sauce over top of the pasta. Garnish with vegan parmesan if desired.
Notes
Soy-Free: for soy-free, substitute a soy sauce for a soy-free option such as coconut aminos.
Nutrition
Calories: 651kcal | Carbohydrates: 108g | Protein: 28g | Fat: 11g | Saturated Fat: 1g | Sodium: 539mg | Potassium: 781mg | Fiber: 18g | Sugar: 6g | Vitamin A: 355IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 5.4mg
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