Drive away with green broad beans and ricotta
2 recipes
Lentil ragout
ingredients
servings
4
Lentils
100 grams
Canned tomato sauce, without salt
200 grams
Extra virgin olive oil
2 spoons
Water
4 ladles
Garlic
1 wedge
Onion
1 wedge
Carrots
1 unit
Dried chillies
a bit
Salt
2 pinches
Sauces from Italy
Lentil ragout
Lentil ragout
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Vegan variant of the classic meat sauce: simple, healthy but above all fast. You can use it immediately (to season pasta, timbales or cannelloni) or keep it safely in the freezer!
preparation
step 1
Cut the carrot and onion into small or large cubes
step 2
In the meantime, wash the lentil in running water, changing the water until it becomes transparent. NB I have followed the instructions on the envelope; you refer to the instructions on your box :)
step 3
Fry the onion and carrot in oil and garlic until golden brown
step 4
Remove the garlic and add the tomato puree with 1 ladle of water; cook over medium heat for about 10 minutes
step 5
Add the lentils (previously washed and drained), salt and 3 ladles of water. Leave to cook over medium heat for another 20-25 min, stirring occasionally and checking that it does not dry out too much (if necessary add water).
step 6
When cooked, the mixture must be creamy (not too liquid). With an immersion blender, whisk roughly ...
step 7
... until you get a mixture very similar to real meat sauce!
step 8
For storage: In the refrigerator (to be consumed within 2/3 days) or in the freezer in glass jars (e.g. jams) or airtight containers. Et voila, good appetite
