GF Vegan Lentil Ragout With Tomato & Veggie Balls

August 14, 2020
For some reason most of the people associate winter with lentils but you can prepare wonderful summer dishes from lentils, too. Like most people, I also would naturally gravitate toward ice cream, ice tea or coffee or just simply some cold soup to cool myself down on hot days. Yet somewhat counterintuitively, eating warm foods during summer is more beneficial than ice cold beverages according to the principles of Ayurveda.

Few years ago I learned during my Ayurveda studies that hot foods are actually better options to cool yourself down. Studies proved that a drink that's hotter than your internal temp allows for the body to store less heat within, as you sweat more when you ingest it. So if you're drinking something warm, the resulting sweat that you, well, sweat, has to be able to evaporate for any sort of cooling effect to occur. That's because sweat is ultimately the mechanism that cools you down. So! The more your sweat can evaporate, the cooler you'll finally feel. (Of course, always do what feels best for you. I still indulge in cold drinks on hot days from time to time, and a cold watermelon—isn't it the best?)
vegan lentil ragout with tomato and veggie balls in a white bowl

GF Vegan Lentil Ragout With Tomato & Veggie Balls

utensils YIELDS 4-6 servings
herb graphic for recipe card
  • 500g green lentils
  • 1 tbsp olive oil
  • 1 medium red onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, sliced
  • 1 medium turnip, sliced
  • to taste sea salt, pepper
  • 140 g tomato puree
  • 1 tsp parsley, dried
  • 250g baby tomatoes, diced
  • 12 veggie balls
        graphic for recipe card


1. If you want to cook for less time, you can place the lentils in water for overnight the day before, so they will soften.

2. In  large saucepan, heat up the oil over medium heat and sauté the onions and garlic until fragrant. Then add the sliced carrots and turnip and cook for another 2 minutes.

3. Add the lentils and just enough water to cover it. Season with salt, pepper. Cover the saucepan with a lid and take the heat back to minimum. Cook for about 15-20 minutes or until the lentils and veggies become tender.

4. Add the tomato puree, turn the heat back to medium and let the sauce thicken. Stir in the fresh or dried parsley and the diced baby tomatoes before you turn off the heat.

Serve hot or chilled, you can top it with vegan sour cream and veggie balls (I get mine from Ikea, they are just beyond wonderful.)

Also by Imola: Vegan Mushroom Tetrazzini With Peas

Ayurvedic Detox Soup

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Photo: Imola Toth

Imola is a Hatha and Ashtanga yoga teacher, tree planter and writer and editor of Raised by the Wolf, an online magazine for Wild Women, with a passion for exploring and life outdoors. Originally from Hungary but currently planting trees and rewilding the enchanting forests of France. Hop over to RBTW magazine, and blog and follow her on Instagram @yogiraisedbythewolf


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