Best 2 Lentil Ragu With Courgetti Recipes

Unleash a symphony of flavors with our tantalizing Lentil Ragu with Courgetti. This delectable dish marries the hearty goodness of lentils with the refreshing crunch of courgette, creating a delightful symphony of textures and flavors. Dive into a world of culinary bliss as we present two enticing variations of this dish: a classic Lentil Ragu with Courgetti and a vegan-friendly Lentil Ragu with Courgetti.

Indulge in the classic Lentil Ragu with Courgetti, where succulent lentils are braised in a rich tomato sauce, infused with aromatic herbs and spices. Courgette ribbons add a vibrant freshness, while a sprinkle of Parmesan cheese elevates the dish to a new level of indulgence. For a plant-based delight, embark on the vegan Lentil Ragu with Courgetti journey. This variation showcases the versatility of lentils, simmered in a flavorful tomato sauce and complemented by tender courgette. A touch of nutritional yeast lends a cheesy depth, creating a satisfying and guilt-free meal.

Here are our top 2 tried and tested recipes!

LENTIL RAGU WITH COURGETTI

Lentil ragu with courgetti image

A healthy tomato 'pasta' dish that makes full use of your spiralizer. This vegan-friendly supper is five of your five-a-day and will fill you to the brim

Provided by Good Food team

Categories Dinner, Main course, Supper

Time 55m

Number Of Ingredients 12

Ingredients

2 tbsp rapeseed oil, plus 1 tsp
3 celery sticks, chopped
2 carrots, chopped
4 garlic cloves, chopped
2 onions, finely chopped
140g button mushrooms from a 280g pack, quartered
500g pack dried red lentils
500g pack passata
1l reduced-salt vegetable bouillon (we used Marigold)
1 tsp dried oregano
2 tbsp balsamic vinegar
1-2 large courgettes, cut into noodles with a spiraliser, julienne peeler or knife

Steps:

Heat the 2 tbsp oil in a large sauté pan. Add the celery, carrots, garlic and onions, and fry for 4-5 mins over a high heat to soften and start to colour. Add the mushrooms and fry for 2 mins more.
Stir in the lentils, passata, bouillon, oregano and balsamic vinegar. Cover the pan and leave to simmer for 30 mins until the lentils are tender and pulpy. Check occasionally and stir to make sure the mixture isn't sticking to the bottom of the pan; if it does, add a drop of water.
To serve, heat the remaining oil in a separate frying pan, add the courgette and stir-fry briefly to soften and warm through. Serve half the ragu with the courgetti and chill the rest to eat on another day. Can be frozen for up to 3 months.

Nutrition Facts : Calories 578 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 87 grams carbohydrates, Sugar 19 grams sugar, Fiber 14 grams fiber, Protein 35 grams protein, Sodium 0.2 milligram of sodium

LENTIL RAGU

Lentil ragu image

Struggle to get your five-a-day? This superhealthy ragu will get you four steps closer and can be frozen for extra convenience

Provided by Sarah Cook

Categories Main course, Supper

Time 1h30m

Number Of Ingredients 13

Ingredients

3 tbsp olive oil
2 onions, finely chopped
3 carrots, finely chopped
3 celery sticks, finely chopped
3 garlic cloves, crushed
500g bag dried red lentils
2 x 400g cans chopped tomatoes
2 tbsp tomato purée
2 tsp each dried oregano and thyme
3 bay leaves
1l vegetable stock
500g spaghetti
parmesan or vegetarian cheese, grated, to serve

Steps:

Heat the oil in a large saucepan and add the onions, carrots, celery and garlic. Cook gently for 15-20 mins until everything is softened. Stir in the lentils, chopped tomatoes, tomato purée, herbs and stock. Bring to a simmer, then cook for 40-50 mins until the lentils are tender and saucy - splash in water if you need. Season.
If eating straight away, keep on a low heat while you cook the spaghetti, following pack instructions. Drain well, divide between pasta bowls or plates, spoon sauce over the top and grate over some cheese. Alternatively, cool the sauce and chill for up to 3 days. Or freeze for up to 3 months. Simply defrost portions overnight at room temperature, then reheat gently to serve.

Nutrition Facts : Calories 662 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 120 grams carbohydrates, Sugar 14 grams sugar, Fiber 10 grams fiber, Protein 33 grams protein, Sodium 1.05 milligram of sodium

Tips:

For a richer flavor, use brown or black lentils instead of green lentils.
Add a splash of red wine or balsamic vinegar to the sauce for a deeper flavor.
If you don't have any courgetti, you can use zucchini noodles or spaghetti squash instead.
For a vegan version of this recipe, omit the Parmesan cheese and use a plant-based milk instead of regular milk.
Serve the lentil ragu with a side of crusty bread or rice to soak up all the delicious sauce.

Conclusion:

This lentil ragu with courgetti is a delicious and healthy meal that is perfect for a quick and easy weeknight dinner. The lentils are a good source of protein and fiber, and the courgetti is a low-carb alternative to pasta. The sauce is flavorful and satisfying, and the whole dish is sure to be a hit with everyone at the table. So next time you're looking for a healthy and delicious meal, give this lentil ragu with courgetti a try!