Red Lentil Ragù with Spaghetti
From Rohini Bajekal Nutrition www.rohinibajekal.com
10 mins prep
25 mins cook
- spaghetti (wholewheat or edamame bean) or gluten free option
- 1 cup split red lentils
- 2 tsp vegetable broth (or olive oil if not oil-free)
- 1 medium red onion
- 4 cloves of garlic
- 1 red chilli
- 3 carrots
- 6-8 chestnut mushrooms
- 1 red bell pepper
- 1 can diced tomatoes
- 1 tbsp tomato paste
- 1 cup veggie broth
- 1 tsp salt (optional)
- 4 tsp mixed Italian herbs thyme, oregano, basil
- 1 bay leaf
- 1/2 tsp onion powder
- Pinch of coconut sugar or 1sp maple syrup
- ½ tsp black pepper
Step by Step Instructions
Wash the lentils thoroughly and drain, add to pot with 4 cups of water. Simmer for around 10 minutes until it is just cooked. Stir once in a while. You can also swap this for pre-cooked red lentils to save time.
Prepare the spaghetti according to instructions on the packet. Drain and set aside. If gluten free, use brown rice pasta or edamame bean spaghetti (check the label to ensure gluten-free).
Dice the onion, garlic, chilli, carrots, mushrooms and red bell pepper. Remember you’re trying to recreate a ragù so you want the pieces to be small.
Add a little vegetable broth to a hot pan (or oil) along with the onion and sauté for a couple of minutes before adding the chilli and garlic. After another couple of minutes, add the carrots, mushrooms and red bell pepper and mix in. Then add the spices (herbs, onion powder, bay leaf, salt, coconut sugar and black pepper) and coat well. Add a splash of hot water to deglaze the pan if needed.
Add the canned tomatoes and tomato paste and stir.
Add in the cooked lentils and 1 cup of veggie broth. Taste and adjust herbs and spices at this point if needed. Let it reduce down.
Serve with spaghetti and a side of rocket salad.
To garnish add nutritional yeast, fresh basil, cracked black pepper, red pepper flakes