Approximate Cost: CAD $4.35 using homemade vegetable broth and $6.63 using store-bought broth. 1 cup red split lentils cost us roughly $0.36 vs. $3.94 – $6.03 for ground beef.

I often make this recipe with frozen green or brown lentils that I previously cooked. If using cooked lentils; saute the garlic and onion. Add the tomato paste, chipotle peppers, and cumin. Add in 2-3 cups cooked lentils, walnuts, marinara sauce, and ½ cup vegetable broth. Bring to a simmer and cook until heated through. Add more broth or sauce for desired consistency if needed.

The walnuts help thicken this sauce and they add a nice toasty and nutty flavour. If you need a nut free version you can omit the walnuts and I would suggest decreasing the amount of broth by at least 1/2 cup. You can add more broth as the lentils cook if it seems like they are getting too dry. You could also try replacing the walnuts with something like finely diced carrots, crumbled tofu, or even a couple tablespoons of ground seeds (sunflower, flax, or hemp would all soak up some of the broth and add texture to the sauce). Let me know if you give any of these suggestions a try in the comments below!

You can omit the tomato paste if you prefer. It helps to thicken the sauce and adds concentrated flavour but the recipe will work without it.

For a more traditional ragu you could replace 1/2 cup of the broth with 1/2 cup red wine. Adding diced carrots and celery would also be closer to the traditional. Let me know how you make it in the comments below!