Pasta with Lentil & Veggie Ragout

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Pasta with Lentil & Veggie Ragout Recipe

Pasta with Lentil & Veggie RagoutToday I’m sharing one of our family’s favourite weeknight meals. I came up with this dish one night when my fridge and pantry were bare. As they say, necessity is the mother of invention and this one was an instant winner!

I grated the vegetables so they would cook quickly, and also because one of my boys really dislikes the texture of zucchini. It worked perfectly – the veggies and lentils give this sauce a hearty, comforting texture that melts in your mouth. My kids will eat almost anything, but I’ve served this meal to many other kids and even the fussiest among them gobble this up!

Serve with Cashew-Garlic “Parmesan” to sprinkle on top (recipe at the end). Please let me know how you like this recipe and share it with your friends.

 
Pasta with Lentil & Veggie Ragout
Serves 4
A delicious nutrition packed weeknight meal that the kids will love!
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Ingredients
  1. 1 Tbsp olive oil
  2. 1 med. onion, finely chopped
  3. 1 med. zucchini, grated
  4. 2 med. carrots, grated
  5. 1 sweet bell pepper, finely chopped
  6. 2 cloves garlic, minced
  7. ½ c. red lentils, rinsed
  8. 1 jar tomato sauce
  9. Salt & pepper to taste
  10. Fresh parsley, chopped
  11. Favorite pasta noodles, cooked according to package directions
Instructions
  1. In a large saucepan, sauté veggies and garlic in olive oil until soft and most of the liquid has evaporated, about 10 minutes.
  2. Add tomato sauce and one jar of water to pan. Add lentils and combine well.
  3. Bring mixture to a boil, stirring occasionally. Reduce heat to simmer and cook until lentils are tender, about 30 minutes.
  4. Add seasonings and parsley and serve over hot pasta noodles. Top with Raw Cashew Parmesan.
Fresh Start Wellness by Calgary Holistic Culinary Nutrition Expert Erin Gionet http://www.freshstartwellness.ca/
 

Raw Cashew Parmesan
Serves 4
A simple dairy-free parmesan made from cashews, garlic and sea salt.
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Ingredients
  1. 1 clove garlic, with central vein removed
  2. ½ tsp sea salt
  3. 1 cup cashew pieces
Instructions
  1. Process garlic and salt in food processor. Add cashews and process into a coarse crumb texture, similar to grated Parmesan cheese. Store in freezer until ready to use.
Fresh Start Wellness by Calgary Holistic Culinary Nutrition Expert Erin Gionet http://www.freshstartwellness.ca/
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