This Italian Lentil Ragout with Parmesan is a great alternative to Pasta Bolognaise. You can keep it vegan by not using the cheese,

A banging meatless dinner.

Ingredients:

• 2 tins lentils
• 2 tablespoons olive oil
• 1 small onion diced
• 2 medium carrots diced
• 2 to 3 stalks celery diced
• 1/4 teaspoon red pepper flake
• 4 cloves garlic minced
• 4 tablespoons tomato paste or a good quantity of ketchup)
• 1/2 cup vegetable broth.
• 1 teaspoon dried oregano
• 2 teaspoon dried parsley
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• ½ cup parmesan cheese (or double to taste)
• 1 tablespoon pareve Worcestershire sauce
• Parsley for garnish

Prepare Lentils:

• Heat olive oil in a large skillet over a medium heat.
• Add diced onion, carrots, and celery to the skillet with red pepper flakes and salt with half the salt. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
• Add minced garlic and cook for an additional 1 to 2 minutes until fragrant.
• Drain the lentil of water and add them to the skillet.
• Stir in the tomato paste, dried parsley, and dried oregano. Cook for another 2 minutes, allowing the tomato paste to caramelize slightly.
• Add the tinned lentils to the skillet, stirring to coat them with the vegetable mixture.
• Bring the mixture to a gentle boil, then reduce the heat to low.
• Stir occasionally and check the liquid level often, adding more stock or water if required.
• If the mixture is too loose, continue cooking until the liquid has cooked off.
• Add parmesan cheese and Worcester sauce after the mixture has thickened. Stir well, and then taste. Adjust seasoning to taste.
• Add freshly chopped parsley, more parmesan, and black pepper before serving.
• Serve over freshly cooked pasta.