Lentil ragù
By Sarah Cook
Cooking time
Prep: 15 mins Cook: 1 hr, 15 minsSkill level
EasyServings
Serves 6Struggle to get your five-a-day? This superhealthy ragù will get you four steps closer and can be frozen for extra convenience
Nutrition and extra info
Additional info
- Freezable
- Vegetarian
- Healthy
Nutrition per serving
- kcalories
- 662
- protein
- 33g
- carbs
- 120g
- fat
- 9g
- saturates
- 1g
- fibre
- 10g
- sugar
- 14g
- salt
- 1.05g
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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Method
- Heat the oil in a large saucepan and add the onions, carrots, celery and garlic. Cook gently for 15-20 mins until everything is softened. Stir in the lentils, chopped tomatoes, tomato purée, herbs and stock. Bring to a simmer, then cook for 40-50 mins until the lentils are tender and saucy – splash in water if you need. Season.
- If eating straight away, keep on a low heat while you cook the spaghetti, following pack instructions. Drain well, divide between pasta bowls or plates, spoon sauce over the top and grate over some cheese. Alternatively, cool the sauce and chill for up to 3 days. Or freeze for up to 3 months. Simply defrost portions overnight at room temperature, then reheat gently to serve.
Recipe from Good Food magazine, March 2011
Comments, questions and tips
Comments
I love this recipe. For a low-cal dinner that feels decidedly naughty, I use lavash bread, smear it with low-fat natural yoghurt, then a little cheese (parmesan isn't too bad) rocket and then the ragu. I then attempt to fold it into a sort of burrito effort which usually collapses but it tastes delicious and definitely like it should be worse for you than it is!
Really like this! It fills you up but still feels healthy and is so straightforward to make! Plus I find it freezes well so all the extra portions become a really easy solution for nights when you're pressed for time. Although I agree it benefits from extra herbs and Worcestershire sauce. My other half, whom I'm trying to persuade to eat more vegetarian things, really enjoyed it too!
My 2 and 1/2 year old took seconds, he normally leaves the vegetables and only eats the pasta and cheese, but this he loved!
It doesn't need adding sauces or spices. As long you as you don't use much sauce or spices with every meal, you won't get 'addicted' to it and taste the lovely peppery taste of the lentils and the herbs used!!