An Italian vegan dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 1 h

Organic sourcing

Aubergines are on the Clean Fifteen with lower pesticide residues, so the organic upgrade is modest. Onions and garlic also typically have low residues.

Ingredients

• 2 medium aubergines, diced
• 2 tbsp extra-virgin olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 cup green or brown lentils, rinsed
• 1 can (400 g) diced tomatoes
• 3 cups vegetable stock (ideally homemade)
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and pepper to taste
• 1/4 cup fresh basil leaves, chopped

Method

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until soft, about 5 minutes.
2. Add the garlic and continue to cook for another minute, stirring frequently.
3. Incorporate the diced aubergine into the pot, stir well, and cook until it begins to soften, about 5-7 minutes.
4. Stir in the lentils, diced tomatoes, vegetable stock, oregano, and thyme. Bring to a boil.
5. Reduce the heat to low, cover, and let it simmer until the lentils are tender, about 30-35 minutes.
6. Season the ragout with salt and pepper to taste and stir in the fresh basil before serving.

Notes

• You can substitute fresh oregano and thyme for a more vibrant flavor.
• Serve with crusty bread or over polenta.
• The ragout can be stored in the fridge for 3-4 days.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Italian recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.