Lentil Ragù Pappardelle
Video
Ingredients
- ~130 g cooked lentils, from a can (drained weight)
- 200 g mushrooms
- 1 onion
- 2 garlic cloves
- 6 sundried tomatoes, in oil
- 400 g chopped tomato, from a can
- spice mix: 1/2 tsp garlic powder, 1/2 tsp paprika, 1/2 tsp oregano, 1 tsp vegetable stock powder
- 180 g pappardelle pasta
Instructions
- Chop all the vegetables in small pieces. Make sure the mushrooms are very finely chopped, it really makes a difference
- In a pan add some oil, garlic and onion and cook for a few minutes.
- Add mushrooms and cook until soft. Add the spices and sundried tomatoes and cook for 1-2 minutes.
- Add tomato sauce and cook until it has reduced down, then add the lentils and cook further until the lentils are hot.
- Serve with pappardelle pasta (or your favourite pasta), extra virgin olive oil and some grated Parmesan cheese.
Notes
- Lentils are a fantastic source of plant-based protein and fibre, making this ragu both filling and nourishing.
- The mushrooms add depth and richness, giving the sauce that “meaty” flavour without any meat.
- This recipe is naturally vegetarian, rich in protein, and easily made vegan by serving with dairy-free pasta or cheese alternatives.
- Pappardelle is the classic choice for soaking up the ragu, but you can use tagliatelle, spaghetti, or even gluten-free pasta if you prefer.
- Great for batch cooking — the flavours develop even more the next day, making it perfect for meal prep.