Green lentil ragu from Six Seasons of Pasta: A New Way with Everyone's Favorite Food (page 60) by Joshua McFadden and Martha Holmberg

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Notes about this recipe

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    See recipe for variations.

  • bernalgirl on January 30, 2026

    I went a little off script with this one but I think the approach is the problem. I didn’t want 8 cups of something I planned to eat for lunch, so I used 1.5 cups lentils and kept the mirepoix at the same amount because: vegetables. I also added herbs and chile flakes rather than adjusting for each meal. That was fine but the lentils are quite firm after an hour of cooking, the tomatoes didn’t cook down as much as I’d like, and it doesn’t have a real ragu feel. Next time I’ll cook the lentils for 20”, then add crushed tomatoes, and blend 1/2 cup when it’s done cooking to get that heartier consistency. Still delicious over stoneground Bloody Butcher heirloom grits!

  • SheilaS on November 16, 2025

    I used a mix of Rancho Gordo green and black lentils and made a half recipe. Once the lentils had cooled, they had absorbed all the liquid and were pretty dry. Not a problem as I knew I could adjust later but I might add more tomato next time.

  • meggan on October 20, 2025

    this needed more liquid than called for. It made a lot so I froze some. It will remain to be seen how it reheats.

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