Emily’s Lentil Ragu

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Recipes

Emily's Lentil Ragu
Serving Size:6|Prep Time:15minutes|Cook Time:40minutes
Emily's Lentil Ragu

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion diced, about 1 cup
  • 2 carrots, peeled and diced, about 1 cup
  • 2 celery stalks, diced, about 1 cup
  • 8 ounces cremini or button mushrooms, sliced
  • 4 cloves garlic, minced
  • 1 cup red, yellow, or brown lentils, sorted and rinsed
  • 1 32oz jar Emily's Table™ Tomato & Basil Pasta Sauce
  • 2 cups low sodium vegetable broth
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon ground nutmeg
  • 1 bay leaf

Nutritional Information

  • Lentils are packed full of minerals such as zinc, iron, magnesium, and potassium.
  • Nutrition Benefit 2 (5-8 words max) Per serving, this recipe offers 19 grams of fiber! A high fiber diet has shown to promote gut and heart health.

Directions

Print Recipe
  1. Heat the oil over medium heat in a large pot or skillet with a lid. Add the onions, carrot, and celery and cook until translucent. Add the mushrooms and cook for 5 minutes. Add the garlic and cook for an additional minute.
  2. Add the lentils, pasta sauce, vegetable broth, and seasonings. Boil, then reduce heat to low, cover, and simmer for about 30 minutes or until lentils are soft.

Chef's Narrative

Packed full of flavor, fiber, and nutrients, you won’t even miss the meat in this hardy vegan ragu! Enjoy a bowl full on its own or serve over whole wheat or chickpea/lentil pasta.

Recipe Substitutions

Substitute 1, 28-ounce can unsalted crushed tomatoes and 1, 15-ounce can unsalted diced tomatoes for the jarred pasta sauce.
Nutrition Facts:
Total Calories Per Serving: 310, Total Fat: 9g, Saturated: 1.5g, Trans Fat: 0g, Sodium: 580mg, Potassium: 1421mg, Carbohydrate: 45g, Dietary Fiber: 19g, Protein: 12g
Allergens:
None

Directions

Print Recipe
  1. Heat the oil over medium heat in a large pot or skillet with a lid. Add the onions, carrot, and celery and cook until translucent. Add the mushrooms and cook for 5 minutes. Add the garlic and cook for an additional minute.
  2. Add the lentils, pasta sauce, vegetable broth, and seasonings. Boil, then reduce heat to low, cover, and simmer for about 30 minutes or until lentils are soft.

Chef's Narrative

Packed full of flavor, fiber, and nutrients, you won’t even miss the meat in this hardy vegan ragu! Enjoy a bowl full on its own or serve over whole wheat or chickpea/lentil pasta.

Recipe Substitutions

Substitute 1, 28-ounce can unsalted crushed tomatoes and 1, 15-ounce can unsalted diced tomatoes for the jarred pasta sauce.
Nutrition Facts:
Total Calories Per Serving: 310, Total Fat: 9g, Saturated: 1.5g, Trans Fat: 0g, Sodium: 580mg, Potassium: 1421mg, Carbohydrate: 45g, Dietary Fiber: 19g, Protein: 12g
Allergens:
None

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion diced, about 1 cup
  • 2 carrots, peeled and diced, about 1 cup
  • 2 celery stalks, diced, about 1 cup
  • 8 ounces cremini or button mushrooms, sliced
  • 4 cloves garlic, minced
  • 1 cup red, yellow, or brown lentils, sorted and rinsed
  • 1 32oz jar Emily's Table™ Tomato & Basil Pasta Sauce
  • 2 cups low sodium vegetable broth
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon ground nutmeg
  • 1 bay leaf

Nutritional Information

  • Lentils are packed full of minerals such as zinc, iron, magnesium, and potassium.
  • Nutrition Benefit 2 (5-8 words max) Per serving, this recipe offers 19 grams of fiber! A high fiber diet has shown to promote gut and heart health.
 

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