How To Make Lentil Ragu with Courgetti
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves of garlic, minced
- 2 carrots, diced
- 2 stalks of celery, diced
- 1 red bell pepper, diced
- 1 cup dried green lentils
- 1 can (400g) diced tomatoes
- 2 cups vegetable broth
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- 4 courgettes, spiralized
- Fresh basil leaves, for garnish
- Vegan Parmesan cheese, for serving (optional)
Instructions
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Heat olive oil in a large pan over medium heat. Add onion, garlic, carrots, celery, and bell pepper. Cook until vegetables are soft, about 5 minutes.
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Add lentils, diced tomatoes, vegetable broth, oregano, basil, salt, and pepper to the pan. Bring to a boil, then reduce heat and simmer for 25-30 minutes or until lentils are tender.
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In the meantime, spiralize the courgettes using a spiralizer or julienne peeler.
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Heat a separate pan with a little olive oil, add the courgetti and cook for 2-3 minutes until just tender.
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Serve the lentil ragu over the cooked courgetti. Garnish with fresh basil leaves and sprinkle with vegan Parmesan cheese, if desired.
Nutrition
- Calories : 352kcal
- Total Fat : 9g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 783mg
- Total Carbohydrates : 57g
- Dietary Fiber : 18g
- Sugar : 14g
- Protein : 17g
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