Naturally, after a long-ass post about not doing many new recipes yesterday, I got the urge to chop the hell out of some garlic and create something. The result was this delicious red lentil ragu.
Inspired by this recipe, I tweaked it slightly to make due with what I had and was trying to use up. I loved this and am happy to have some leftovers in the freezer.
Ingredients:
- 1-2 tbsp olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 carrot, chopped
- 2 stalks celery, chopped
- 1.5 cups dried red lentils
- 1 28-ounce can crushed tomatoes
- ~3 cups water
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp crushed red pepper
Directions:
- Heat the oil in a large saucepan over medium heat. Add onions, carrots, celery and garlic. Cook gently for ~5 minutes until soft.
- Stir in red lentils, chopped tomatoes, and seasonings. Add water. Bring to a boil, then simmer and hen cook on low for 40-50 mins until the lentils are tender.
Serve over pasta or—as I did—steamed kale (I wanted to have toast with avocado on the side). Top with grated parmesan cheese if desired.
This post is part of the Weekend Kitchen Creations link party. Check them out to see more recipes from other bloggers!
Do you like red lentils? What was the last thing you cooked?