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a bowl of pasta with sauce and chopped parsley beside a glass of white wine
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5 from 1 vote

Lentil Ragu

This Lentil Ragu recipe puts a vegetarian spin on a classic Italian meat sauce. It’s packed with veggies and red lentils, ready in less than 35 minutes, and doesn’t skimp on the rich, smoky flavors.
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: dinner
Cuisine: Italian
Diet: Gluten Free, Vegan, Vegetarian
Keyword: lentil ragu, vegan lentil ragu, vegan ragu
Servings: 4
Calories: 291kcal
Author: Erin

Ingredients

Instructions

  • Heat oil in a large skillet over medium heat, then add the carrot, celery, onion, and garlic and sauté for 5 minutes. Then, add the tomato paste, soy sauce and chipotle powder and and sauté for 1 minute.
  • To that skillet, pour in the lentils, marinara sauce, vegetable broth, bay leaf, sugar, and salt and stir to combine. Bring the mixture to a boil, then simmer for 25-30 minutes, stirring occasionally. When you have about 10 minutes left, pour in the soy milk (or heavy cream, if not vegan).
  • Simmer until lentils are soft and enjoy!

Notes

*Calories are per serving and are an estimation
Storage:
  • Refrigerator: store leftovers in a sealed container in the refrigerator for up to 3 days
  • Freezer: wait for the ragu to cool, then transfer it to a freezer-safe bag or container for up to 3 months
  • Reheating: pour ragu in a saucepan, add a splash of broth and stir over medium heat until it's warmed through 

Nutrition

Calories: 291kcal | Carbohydrates: 49g | Protein: 16g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 2287mg | Potassium: 1211mg | Fiber: 18g | Sugar: 14g | Vitamin A: 4454IU | Vitamin C: 22mg | Calcium: 96mg | Iron: 6mg