Ingredients (2-3 servings)1 - 14 Oz. Can of Diced Tomatoes 3 - Vine-Ripened Tomatoes 1 - Carrot ½ White or Yellow Onion ½ Cup of Green Lentils ½ Cup of Vegetable Broth 3 Cloves of Garlic ½ Tbsp. Coconut Sugar 2 Oz. of Pasta per serving Dried Oregano Dried Parsley Salt Pepper Basil (optional)
- Add ½ cup of green lentils and 1 cup of vegetable broth or water to a small pot. (You can read how to make a vegetable stock to make good use of leftover cooking scraps). Bring the lentils to a boil and once boiling, bring the temperature down and simmer for 35-minutes.
- While the lentils are cooking, dice the onion, carrot and garlic.
- Heat a large saucepan over medium heat on the stove. Add the diced vegetables and sprinkle salt and pepper. Cook for 5-7 minutes, or until the vegetables are slightly tender.
- Add the 14oz. can of tomato sauce, ½ tbsp. of coconut sugar, and 1 tbsp. each of parsley and oregano. Mix all together and simmer the sauce for about 5-minutes.
- Pour the entire sauce into a blender (or use an immersion blender) and blend for a few seconds. If you want a creamier ragu, blend the sauce for longer. Once you reach the consistency you prefer, pour the sauce into the original saucepan back on the stove.
- Add ½ cup of vegetable broth and the cooked lentils to the sauce and simmer. While the tomato and lentil ragu is simmering, cook your pasta in salted water. (My favorite pasta to use is Banza!)
- Add the pasta and ¼ cup of pasta water to the ragu. (The pasta should be al dente so that it can finish cooking in the sauce)
- Mix the pasta into the tomato and lentil ragu on the lowest heat setting.
- Cut ribbons of basil by stacking the leaves on top of each other, rolling them into a cigar shape. Then slice and it will appear in beautiful thin strips to decorate the bowl with.
- Bon appétit!