Plant Based Ragu and Quinoa

Try this fiber-filled take on ragu using lentils!

Based ragu served with quinoa, featuring tomatoes, carrots, and spices. Perfect for healthy, meat-fr.

Servings: 2

Calories per Serving:

Prep Time: 20 min

Cook Time: 20 min

Total Time: 60 min

Ingredients

Ragu:

2 tsp olive oil

1 cup chopped Roma tomato

Pinch of salt and pepper

1 cup canned lentils (or homemade cooked lentils)

2 cups Roasted Italian Vegetables

1 tsp dried oregano

1 tsp dried basil

Crushed red pepper flakes (optional)

Quinoa:

1/2 cup quinoa

1 cup vegetable broth (or Gut Broth) or water

Salt to taste

Instructions

Ragu:

  1. In a medium saucepan, heat the olive oil over medium heat. Add in the tomatoes and salt and pepper. Cooking for about 10 minutes, stirring often, until the tomatoes have broken down. Add the lentils, Roasted Italian Vegetables, herbs, and optional red pepper flakes. Continue cooking and stirring for about 10 minutes, until thickened.

Quinoa:

  1. Bring broth or water to a boil with tight-fitting lid. Add 1/2 cup quinoa and return to boil. Cover, and reduce heat to medium. Simmer until all liquid is absorbed, about 12 minutes. Remove from heat, and fluff the quinoa with a fork. Let stand for 10-15 minutes.

Note: Optional to replace oregano and basil with 2 tsp Italian Seasoning.

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Kylie

Kylie Ivanir

Kylie Ivanir, RD, MS is a registered dietitian and founder of Within Nutrition. She helps women support their gut, balance hormones and stabilise blood sugar so they can feel more energised and at home in their bodies. With degrees from UCLA and Columbia University Medical Center, Kylie combines evidence-based nutrition with a root-cause, functional approach. Through her private practice, podcast and online community, she has supported thousands of women in improving their gut, hormone and metabolic health without restriction or overwhelm.