We are back once again with #cookwithcoco! Just in time for Easter Sunday, this week we are taking on one of our most loved Vegan pasta: Vegan Lentil Ragu. It originates from Naples where it is usually described as a ‘lentil soup’ made up of a mix of the different leftover pasta shapes you have lying in your cupboards at home.
This southern Italy dish, is perfect for a cosy winter’s day. Rich in vitamins and #goodcarbs only. Ready in less than 30 minutes (if using tinned lentils) and perfect for a hassle-free day at home.
VEGAN LENTIL RAGU – SERVES 3
Step 1 The very first step of this dish is prepping your dry lentils. Soak these into cold water for up to 6 hours.
Step 2 In a large sauce pan boil your lentils for 20-30mins. The lentils will then be ready to be cooked into your pasta dish!
Step 3 In a large sauce pan, crush and fry your garlic cloves with the olive olive oil.
Step 4 Add the cherry tomatoes to the same pan and brown the tomatoes.
Step 5 Add your previously cooked lentils and some fresh parsley to the same pan as the garlic & tomatoes.
Step 6 Add a cup of water to the ingredients and once it starts to boil add your chosen pasta.
Step 7 Lower the heat, seal with the pan with a lid and leave it to cook for 2-3 minutes.
Step 8 Add some parsley and stir into the other ingredients. Add more water if needed and leave to cook for another 3-5 minutes.
Step 9 Your pasta should now be al dente. Add a touch of olive oil and it’ll be ready to dish up. Enjoy!
#cookwithcoco #veganlentilragu #pasta #pastarecipe #cocodimama #goodcarbsonly #goodvibesonly