Hearty Lentil & Summer Vegetable Ragout with Whole Wheat Pasta
A robust and satisfying vegetarian ragout packed with seasonal vegetables like aubergine, courgette, and bell peppers, simmered with protein-rich lentils and tomatoes, served over whole wheat pasta. A perfect family meal for a summer evening.
Ingredients
- Whole Wheat Pasta120 g
- Canned Diced Tomatoes200 g
- Bell Pepper60 g
- Onion50 g
- Garlic7.5 g
- Parmesan Cheese18.8 g
- Bell Pepper60 g
- Olive Oil13.8 ml
- Dried Oregano1.3 g
- Green Lentils60 g
- Aubergine72 g
- Courgette72 g
- Celery37.5 g
- Vegetable Broth150 ml
- Dried Basil1.3 g
Instructions
- 1Step 1
Step 1: Dice the aubergine, courgette, bell pepper, onion, and celery. Mince the garlic.
- 2Step 2
Step 2: Heat 30ml of olive oil in a large pot or deep skillet over medium heat. Add onion, celery, and bell pepper. Sauté for 5 minutes until softened.
- 3Step 3
Step 3: Add minced garlic and sauté for 1 minute more until fragrant. Stir in the diced aubergine and courgette and cook for 3 minutes until slightly tender.
- 4Step 4
Step 4: Add dried lentils, canned diced tomatoes, vegetable broth, dried oregano, and dried basil. Bring to a simmer, then reduce heat, cover, and cook for 10 minutes, stirring occasionally, until lentils are tender. (Adjust liquid if needed).
- 5Step 5
Step 5: While the ragout simmers, cook the whole wheat pasta according to package directions until al dente. Drain well.
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