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Vegan Lentil Ragu

This hearty vegan lentil ragu is a slow-simmered sauce with tender lentils, rich tomato base, and smoky spices, offering a comforting, meaty texture without any animal products. The dish develops a thick, chunky consistency with fragrant aromas of garlic and herbs, perfect for serving over pasta or grains. It’s a simple, budget-friendly meal that delivers deep flavor and cozy satisfaction.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Vegan, Vegetarian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups dried lentils preferably brown or green
  • 2 tbsp olive oil extra virgin preferred
  • 1 large onion diced
  • 2 diced carrots diced
  • 4 cloves garlic minced
  • 28 oz crushed canned tomatoes or fresh tomatoes when in season
  • 2 cups vegetable broth low-sodium preferred
  • 1 tsp smoked paprika or dash of chili flakes for heat
  • 1 tsp dried thyme or rosemary
  • to taste salt and pepper

Equipment

  • Large heavy-bottomed skillet or Dutch oven
  • Wooden spoon
  • Measuring cups
  • Sharp knife

Method
 

  1. Rinse the lentils thoroughly under cold water, removing any debris or small stones, then set aside.
  2. Heat the olive oil in a large heavy-bottomed skillet or Dutch oven over medium heat until it shimmers and starts to ripple.
  3. Add the diced onion and carrots to the pan. Cook, stirring frequently, until the vegetables are translucent and the onions are fragrant—about 8 minutes. You should see the onions turn translucent and the carrots soften.
  4. Stir in the minced garlic and smoked paprika, cooking for about 30 seconds until fragrant. The garlic should become aromatic, and the spices will release a smoky scent.
  5. Pour in the crushed tomatoes and vegetable broth, stirring to combine everything. Use your spoon to scrape any browned bits from the bottom of the pan—this adds flavor.
  6. Add the rinsed lentils to the sauce, stirring well to incorporate. Cover the pan loosely with a lid, reduce the heat to low, and let it simmer gently for about 30-35 minutes. Stir occasionally to prevent sticking and check for tenderness.
  7. As the lentils cook, the sauce will thicken and deepen in color. If it gets too thick before the lentils are tender, add a splash of broth or water to loosen it up. Continue simmering until the lentils are soft but not mushy.
  8. Once the lentils are tender and the sauce has thickened to a hearty, chunky consistency, turn off the heat and let it rest uncovered for about 5 minutes. This allows the flavors to meld and the sauce to thicken slightly.
  9. Taste the ragu and adjust the seasoning with salt and pepper as needed. Serve hot over cooked pasta, grains, or polenta, garnished with fresh herbs if desired.

Notes

For a richer flavor, let the ragu sit for a few hours or overnight. Reheat gently, stirring occasionally, until warmed through and fragrant.