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Ragout Of Lentils





150 oz

Canned tomato sauce, without salt

500 oz

Natural sea salt

1 teaspoon

White wine

40 oz


350 oz


2 stems


2 unit


1 unit

Extra virgin olive oil

3 spoons

Sauces from Italy

Ragout Of Lentils

Ragout Of Lentils

vegan high in fiber high in iron source of C vitamins high in potassium

ready in

1 hour 40 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Ragout Of Lentils

A vegetable recipe with an amazing taste!

Ragout Of Lentils step 1

step 1

I state that I am intolerant to the onion, so I replace it with zucchini. And I use little oil.

Ragout Of Lentils step 2

step 2

First, soak the lentils in cold water. Since they will cook in tomato sauce, quite thick, it is preferable to facilitate cooking with soaking.

Ragout Of Lentils step 3

step 3

Chop the vegetables as you do for a normal sauce. Season them in a pan with a tablespoon of oil (the first of the three of the recipe), blend with the wine, add the salt and cook for 10 minutes with the lid.

Ragout Of Lentils step 4

step 4

Then pour the drained lentils, tomato sauce and water provided for in the recipe. Cook for another 50 minutes, slowly: the sauce must simmer.

Ragout Of Lentils step 5

step 5

When cooked, add the last 2 tablespoons of oil and mix. Ready!

Ragout Of Lentils step 6

step 6

Suggested use: with polenta, on pasta, in a mess, with crepes or tortillas. And then everything that comes to mind! Enjoy your meal.

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