Lentil ragù

Lentil ragù

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(57 ratings)

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Cooking time

Prep: 15 mins Cook: 1 hr, 15 mins

Skill level

Easy

Servings

Serves 6

Struggle 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 info

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

  1. 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.
  2. 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

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Comments

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liza77laws's picture
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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!

londonactually's picture
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Good, easy week night recipe--didn't take as long as explained which was a perk!

sian-life-1986's picture
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Good. But better with olives and capers added!

sian-life-1986's picture
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Good. But better with olives and capers added!

veuvelloyd's picture
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Loved this dish and so easy to make! I used double concentrate puree and tinned plum tomatoes rather than the standard as I love a really tomato flavoured dish. Very filling and tasty .. And makes enough to feed a small army so will be freezing some!

fallella's picture
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Really tasty and filling, but could have done with more spice and garlic I think.

teresak83's picture
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Great recipe, super healthy and tastes comforting on a cold night. Not too much washing up as it's a one pot meal and freezes well.

kelpieandkobold's picture

I didn't have a pan big enough for this recipe. Could easily serve six twice over.

cathyhill's picture
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I followed this recipe almost to the letter. The only difference was to use dried mixed herbs and a tsp of ground cinnamon. Even before seasoning, it tasted great! If lentils go too mushy, don't cook them for the full time, check after 30 mins and cook longer if still a bit of bite.

elisaponsele's picture
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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!

amicle's picture
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It is a little too 'lentil-y', but with some cheese on top it makes an alternative veggie pasta dish option. Would definitely choose this over any veggie mince substitutes.

kiixi's picture
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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!!

nikkibrooks's picture
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Thought this was a bit bland until i grated the parmesan over the top,then WOW, this just brought all the flavours together and alive.
Very Filling!!

fii33ify's picture
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I really like this recipe. It is very adaptable and versatile (I added spinach and a few different spices) and it's tastier if it's left in the fridge overnight or frozen. I think the texture goes better with quinoa, rice or couscous than pasta.

jiddybrite's picture
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Loved this, usually find lentil dishes to be very bland but added loads of worcestershire sauce, as i do with most things i cook and it was yummy!! Filling, low fat, easy! Cant ask for more

Dukie's picture

Love this recipe very easy to make.

lou-ann's picture

Lentil ragu is very nice- but come on good food you should know that parmesan and other Italian hard cheeses like pecorino and grand padano are not suitable for us veggies unless they carry a vegetarian sign as they all use calf's rennet!!

poorstudent768's picture
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I've made this over and over again, for my very fussy vegetarian housemate (who doesnt like vegetables or meat substitutes) and my equally fussy veg-a-phobe boyfriend and they love it. I also added worchester sauce. Its works well on my student budget as its cheap to make. I always freeze protions for later, healthy microwave meals.

littleme09's picture
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This was delicious! I really wasn't expecting it to be geat, in fact I regretted starting it once I had, but I'm glad I did now. Even my husband gave this a thumbs up and he won't eat a meal without meat!

The only reason I gave this a 4 and not 5 star is because I found it slightly odd to eat with spaghetti. It tastes a lot like my homemade vegetable soup so having it with a plate of spaghetti was different, albeit tasty.

curried2's picture
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Another new favourite, I did add extra ingredients but I think the recipe would have been fine as it was. A definite underestimate of servings as previously mentioned. I forgot to buy celery so I used celeriac instead which worked fine. Will be making again (once we've worked our way through all the leftovers!)

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