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Lentils.org

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Garlicky Lentil Ragu

Prep Time: 15 Minutes

Total time: 50 Minutes

Servings: 6

Lentils.org

Recipe by

Lentils.org

View All

Ingredients

Directions

Nutrition

Ingredients

    ½ cup (125 mL) green or French green lentils

    1 Tbsp (15 mL) canola oil

    1 small onion, finely chopped

    1 celery stalk, diced

    1 carrot, finely diced

    5 garlic cloves, peeled and crushed

    1-19 oz (540 mL) can San Marzano-style tomatoes (whole, in puree)

    2 Tbsp (30 mL) butter

    1 Tbsp (15 mL) fresh thyme

    salt and ground black pepper, to taste

    2 Tbsp (30 mL) extra-virgin olive oil

    1⁄3 cup (75 mL) freshly grated Parmesan cheese


Directions

  1. PLACE the lentils in a medium saucepan, add 1½ cups (375 mL) water and bring to a simmer; cook for 40 minutes, or until just tender. Drain and set aside.
  2. MEANWHILE, in a large, heavy skillet, heat the canola oil over medium-high heat. Add the onion, celery, and carrot and cook for 6-7 minutes, until soft. Add the garlic and cook for another minute or two.
  3. ADD the drained lentils, tomatoes with their juices, butter, and the thyme leaves pulled off their stems and cook, stirring often, until the mixture thickens and becomes more uniform. Season with salt and pepper and serve drizzled with olive oil and sprinkled with Parmesan cheese.

Nutritional Information

  • Serving Size: ¾ cup (175 mL)
  • Per serving:
  • Calories 210
  • Total Fat 13 g
  • Saturated Fat 4 g
  • Cholesterol 15 mg
  • Carbohydrates 17 g
  • Dietary Fibre 4 g
  • Sugar 4 g
  • Protein 7 g
  • Sodium 240 mg
  • Potassium 198 mg
  • Folate 5 mcg