Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon olive oil or 1/4 cup water for water saute
  • 1 small onion, diced
  • 2 cloves garlic, minced or 1 teaspoon garlic powder
  • 2 large carrots, diced
  • 8 oz. mushrooms, sliced or diced
  • pinch of red pepper flakes
  • 1 tablespoon dried oregano or herbes de provence
  • 1 1/2 cups lentils (brown, green or puy)
  • 1 can (28 oz.) diced tomatoes (see notes)
  • 2 cups vegetable broth
  • 1/2 cup full-bodied red wine
  • 3 tablespoons tomato paste
  • mineral salt & cracked pepper, to taste
  • 16 oz. pasta of choice (linguine, fettuccine, pappardelle, rigatoni, etc.)
  • chopped parsley, to serve

Instruction

  • In a large dutch oven/pot, heat oil or water over medium heat, add onions and saute for 5 minutes. Add garlic, carrots, mushrooms, red pepper flakes and oregano, saute for 4 minutes, or until mushrooms begin to soften.
  • Add lentils, tomatoes, vegetable broth and wine, bring to a boil, cover, reduce heat to low and simmer for 30 – 40 minutes, until lentils are tender. Add more water/broth or wine as needed.
  • Cook pasta according to package directions.
  • Serve ragu over pasta. Top with chopped parsley and a light dusting of Almond Parmesan.
  • Serves 6
  • Leftovers can be stored in the refrigerator for up to 5 days in a covered container. To keep longer, store in the freezer for up to 2 – 3 months.