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Tagliatelle with lentil ragout

ingredients

servings

4

Lentils

1 cup

Carrots

2 unit

Onions

1 unit

Leeks

1 unit

Canned tomato sauce, without salt

500 oz

Basil

3 leafs

Red wine

100 fl oz

Extra virgin olive oil

1 spoon

Iodized salt

to taste

Tagliatelle, pasta

400 oz

first courses from Italy

Tagliatelle with lentil ragout

Tagliatelle with lentil ragout

vegan with gluten high in fiber high in iron high in potassium high in magnesium

ready in

45 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Tagliatelle with lentil ragout

Lentils: this fantastic legume, rich in protein and iron, also once considered together with the other vegetables, the meat of the poor. It lends itself to many different uses in the kitchen, I wanted to get us this time the sauce to flavor the fantastic wholegrain noodles and I want to share my recipe with you

Tagliatelle with lentil ragout step 1

step 1

In the classic meat sauce would go celery but I do not like so I preferred to use the leeks in place. then Dice the carrot, chopped onion and the leek into thin strips (or whatever you prefer).

Tagliatelle with lentil ragout step 2

step 2

Sauté a few minutes with a little oil EVO, then blending with a finger of red wine.

Tagliatelle with lentil ragout step 3

step 3

Now add the lentils (no need lammollo) and cook it all together for a few moments. Pour the past and salt.

Tagliatelle with lentil ragout step 4

step 4

Add acclimatize: for a cup of lentils I added 3 cups of water, if you see that is not enough you can also add the following.

Tagliatelle with lentil ragout step 5

step 5

Bring to a boil and then let go a low heat, stirring occasionally. Towards the end, add the basil leaves. More cooks better, in principle the lentils cook in about 20-25 minutes.

Tagliatelle with lentil ragout step 6

step 6

When the pasta is cooked, season with your sauce and enjoy this delicious dish, I loved it!

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