Lentil ragù

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Results 1-20

• same965

  21 February 2011

  same965 rated this recipe

  

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• ladybird

  22 February 2011

  ladybird rated and commented on this recipe

  

  A really yummy recipe. I added a little bit of balsamic vinegar and it was absolutely wonderful. It was a definite hit with my partner as well. did not think it needed any meat.

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• Tara

  22 February 2011

  Tara commented on this recipe

  I really fancied spaghetti bolognese this evening - saw this and decided to give it a go as it was healthy. Afraid I didn't like it, probably because I'm not a fan of lentils....this recipe didn't change me mind!!

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• eri207

  22 February 2011

  eri207 rated and commented on this recipe

  

  Made this tonight-didn't have much colour but great flavours. Added more spices than suggested and a little chilli powder and cheese and tasted great. Seasoning is a must, have some left over for tomorrow which I'm looking forward to! Thanks for the recipe

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• applespongepudding

  24 February 2011

  applespongepudding rated and commented on this recipe

  

  Great taste - served with Couscous and Pitta bread! Will definatley make again

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• Becks

  24 February 2011

  Becks rated and commented on this recipe

  

  Very generous portions. Made half the recipe and it would easily serve 5-6 with pasta/potatoes. Added a splash of Worcestershire sauce. My eleven month old loved it and had seconds :-)

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• JoCat

  27 February 2011

  JoCat commented on this recipe

  After following the recipe I found it was lacking something - couldn't find what it was and so I ended up putting in a lot of worcestershire sauce - then it was pretty good. Although my veggie boyfriend had that - 'I'm pretending to love it' face on.

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• Dee

  02 March 2011

  Dee rated and commented on this recipe

  

  I agree with everyone else, the original recipe needs something else - I added some seasoning, extra tomato puree and Worcester sauce and that did the trick ! Really delicious and as another reviewer said makes large portions so plenty for everyone. Will be making again

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• Beth

  07 March 2011

  Beth rated and commented on this recipe

  

  Was a little on the bland side - I added some worcestershire sauce and some chillli - but my daughter (15 months) seemed to love it.

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• thecrikster

  10 March 2011

  thecrikster commented on this recipe

  If you're not a fan of the red lentils going into a indistinguishable mush, then try using whole Brown or Puy Lentils. They will hold their shape a little better and will add a more pleasing texture.

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• Sugar Baby

  10 March 2011

  Sugar Baby rated and commented on this recipe

  

  This was a healthier alternative to the meat version, but not as popular with our kids. We had to pile cheese on the top in order to get them to eat it, thus making it less healthy again. I won't be making this again.

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• AlexLangley

  11 March 2011

  AlexLangley rated and commented on this recipe

  

  Added mushrooms making this second time around which was a good addition. Servings are definitely generous

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• alex16103

  13 March 2011

  alex16103 rated and commented on this recipe

  

  Loved this. Great way to get/use up your veggies. The addition of balsamic vinegar is a good one. As well as with pasta you could easily have this on toast, with a jacket potato or have it like a stew with some good bread.

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• Ros

  15 March 2011

  Ros rated and commented on this recipe

  

  This is a recipe I make regularly, but always stir in a squeeze of lemon juice at the end of the cooking time. All lentils need lemon to lift their flavour. Hope this helps everyone.

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• Bob

  20 March 2011

  Bob commented on this recipe

  I loved this recipe but would agree with Ros, the addition of freshly squeeze lemon juice enhances the flavour. Would definitely make again.

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• adrienneyong

  22 March 2011

  adrienneyong rated and commented on this recipe

  

  amazing recipe, great for freezing. took advice of other commenters and added vinegar and purée

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• DrFabio

  08 April 2011

  DrFabio rated and commented on this recipe

  

  This was delicious once I'd added in a few (!) extras - bit of balsamic, about 1/2 tsp worcestershire sauce, hot smoked paprika, extra stock, extra puree, extra herbs and the rind from the parmesan. Served it with lots of parmesan on the top. I agree the portions are right off though. We're pretty greedy so normally something that serves 4 will do 3, or sometimes 2 - but we got 10 out of this!!

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• Natlee89

  16 April 2011

  Natlee89 rated and commented on this recipe

  

  I followed everyone's advice and added balsamic, worcestershire sauce, and some tabasco (couldnt find any chilli powder). Has nice flavours, but the mushiness of the lentils gave this dish a thumbs down.

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• healthyvegitarian

  19 April 2011

  healthyvegitarian commented on this recipe

  I used under half amount of lentils and one tin tom not two and this did 4 large portions. Was ok but little bland so I added balsamic and marmite and dash of ketchup and tiny bit paprika and then it was lovely. Served it with home made garlic bread recipe found on this site and the family really enjoyed it.

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• Winteringham

  21 April 2011

  Winteringham rated and commented on this recipe

  

  Didn't like the texture much with spaghetti, so have been having this with jacket potatoes or crusty bread. I added extra tomato puree too. Freezes very well and makes loads!

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Ingredients

• 3 tbsp olive oil
• 2 onions , finely chopped
• 3 carrots , finely chopped
• 3 celery sticks, finely chopped
• 3 garlic cloves , crushed
• 500g bag dried red lentils
• 2 x 400g cans chopped tomatoes
• 2 tbsp tomato purée
• 2 tsp each dried oregano and thyme
• 3 bay leaves
• 1l vegetable stock
• 500g spaghetti , plus Parmesan or vegetarian cheese, grated, to serve

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 15 mins

Cook 1 hr 15 mins

Vegetarian, Low-fat, Super healthy

Ingredients

• 3 tbsp olive oil
• 2 onions , finely chopped
• 3 carrots , finely chopped
• 3 celery sticks, finely chopped
• 3 garlic cloves , crushed
• 500g bag dried red lentils
• 2 x 400g cans chopped tomatoes
• 2 tbsp tomato purée
• 2 tsp each dried oregano and thyme
• 3 bay leaves
• 1l vegetable stock
• 500g spaghetti , plus Parmesan or vegetarian cheese, grated, to serve

PER SERVING

662 kcalories, protein 33g, carbohydrate 120g, fat 9 g, saturated fat 1g, fibre 10g, sugar 14g, salt 1.05 g

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