| KCAL | PRO | CARB | FAT | FIBER |
| 626.8 | 25.5g | 89.6g | 16.9g | 7.4g |
Makes 4 |
| Salad Tomato 3, large |
| Penne Pasta 240g or 8.5oz, dry |
| Red Lentil 225g or 8oz |
| Onion 1, large |
| Celery 3 sticks |
| Carrot 1 large |
| Red Wine 1/4 cup |
| Walnuts 60g or 2oz |
| Tomato Puree 3 tbsp |
| Garlic 3 cloves |
| Olive Oil 1 tbsp |
| Balsamic Vinegar 2 tsp |
| Salt & Pepper to season |
| Ground Thyme 2 tsp |
| Ground Oregano 2 tsp |
| Chilli Flakes 1/2 tsp |
Method |
| Heat olive oil in a large pot over medium-high heat. Add the diced onion and sauté for 2-3 minutes. Reduce heat to medium and add the diced carrots, celery, and garlic, along with the salt, pepper, chili flakes, and herbs. Continue to sauté for another 7-8 minutes, stirring occasionally. |
| Stir in the tomato paste and then deglaze the pot with red wine. Once most of the wine has evaporated, add the diced tomatoes along with their juices. Cook for a few more minutes to let the tomatoes soften. |
| Add the red lentils, along with vegetable stock to the pot. Bring the mixture to a boil, then cover tightly and reduce heat to low. Let it simmer for 20-25 minutes. |
| Continue cooking uncovered until most of the liquid has evaporated. Stir in the chopped walnuts and balsamic vinegar. Taste and adjust the seasoning as needed. If you plan to serve this with pasta, keep in mind the timing. |
Elevate your pasta game with this nutritious and flavor-packed Lentil and Walnut Ragu. This hearty ragu blends the earthy flavors of lentils, walnuts, and fresh vegetables, giving you a satisfying yet healthy dish that you can enjoy on any weeknight or special occasion.
Comments
Leave a Comment close
Leave a Comment