I only had brown lentils in my pantry so I had to increase the cooking time a bit, but it turned out amazing! I made this lentil ragu in the instant pot. However, I began a 60 Day Juice Cleanse yesterday, but I am still going to make this dish, not with regular pasta, but with spiralized zucchini and summer squash!!! Something quick, satisfying, and tasty for dinner. Cover and bring to a simmer stirring gently every now and then. Thank you for sharing . Thank you! It comes pretty close to replicating the divine richness of ‘real’ ragu that I was so craving.

Do not share entire recipes, large bodies of text, or edit my photos in anyway without first obtaining permission from me. Then I was looking for other recipes and I found this one.

Notify me via e-mail if anyone answers my comment. Thanks Sam! I love this recipe so much! They need to be cooked for at least 30 minutes (likely closer to 45) in this recipe to be properly cooked and not crunchy. I used medium shells as my pasta. The spices can depend on the tomato sauce you use as well, as they can vary hugely in flavour. Vegetarian ragu recipe is hearty, rich, slightly smoky, and makes for the perfect weeknight meal. My inner Santa gave me a vegetable spiralizer for Christmas, so now all I have to do is just sub the veg noodles for the flour-carb encrusted usual. Yes, liquid smoke can be potent when first added but the flavour quickly simmers down. No really, 15 MINUTES. I made it tonight for the first time and it turned out awesome.

I mixed those into the rest for my husband and myself - we loved it!! In.Anything. Please tell me the ones you have enjoyed the most to inspire me! Awesome!! The hubs and I are working towards healthier eating and looking to have many meatless meals as we work towards a whole food plant based diet. I haven't tried it myself, but my research says that lentils should freeze fine. Have used 28oz of fire-roasted crushed tomatoes too as I always have that on hand...and it's fantastic.

I'm counting carbs for diabetes. You can either toss the hot pasta with the sauce or spoon the sauce over top of the pasta.

Hi Sue, glad you enjoyed it. Does it freeze/reheat ok? Not a big fan of them, but not sure how integral they are to the recipe as a whole. Simmer covered for about 10 minutes until the lentils are tender. This recipe looks so good! I even convinced my very picky, meat eating daughter to try it and she loved it. The walnuts add a bit of crunch and texture to the dish, so without them, the sauce might be lacking a little chew, but by all means, skip em if you don't like em! I didn't use walnuts cause I never use nuts, but otherwise, followed it exactly.

Loved this recipe. Hi Katie, absolutely.

Hahaha! Yay! this was so delicious! Thanks for yet another great recipe! It was pretty close to a bolognese style sauce, and it came together so quickly.

I had seen the recipe in a recent email & have been thinking of it ever since. Any suggestions? But it gets even better... ...this recipe takes just 15 minutes to make. Oh my gosh. Love this recipe....have made it numerous times and always enjoyed by adults and grandchildren! We think you are so bubbly and joyful!

Thank you! I feel like it needed something so next time I would start with onion or garlic and I also think some more seasoning and parsley. Red lentils cook for a much shorter time than other varieties. And the tomato coconut cassoulet is good too- both From the first book. It was perfect for me and my family! This recipe is a keeper, I love that lentils can be used to replace meat.

PS - the waffles from your cookbook were a hit at my Xmas brunch. I love when you share! Simmer covered for about 10 minutes until the lentils are tender. The flavor and texture are otherwise excellent. Get the ultimate guide to make vegan cooking easy! Hi there.

Here you'll find my favourite fuss-free vegan recipes. This recipe calls for red lentils. I have been cooking my hearth out this week well like every week .... with all your recipes !!! Will check out some other of your recipes. Every recipe I have tried is wonderful so far! That is a base of celery, carrot and onion that gets cooked in olive oil at the very beginning and gives the taste to the ragù.

Wonderful! However, it's supposed to be tomato based marinara sauce, or as some folks call it "spaghetti sauce". 4 minutes high pressure. Next time I make it I will cook the lentils in the broth before I add the sauce. This was delicious and so rich ! My 15-year-old son recently declared his intention to give up meat as a way of eating in a way t’s better for the planet, so I’ve been looking for recipes to up my veggie/vegan meal game. Oops! I added some twirly pasta that I cooked separately. , Say, I love the pictures of Chickpea in your cookbook.

Well, this lentil version is competing now. The only ingredient I didn't use was the chili powder and I added sauteed onion and garlic at the beginning as well as some fresh basil. I think the chilli I have in the spice rack at the moment is a bit potent so I dialled down on the quantity of chili tonight having first made a version that was definitely more like a spicy curry than a ragu. Thrilled you loved it so much, Lauren!! Her sweet potato dhal is the best dhal recipe there is! is it possible to freeze? This means that if you were to make a purchase through one of these links, It Doesn't Taste Like Chicken would receive a small cut, at no cost to you.

SO thrilled you loved it so much, Sari . Thanks for the great recipes! Probably because you used regular tomato sauce, which the recipe seems to call for. Now, I know I will be asked if you can use green or brown lentils instead of red lentils.

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