Lentil ragù

Lentil ragù

  • 1
  • 2
  • 3
  • 4
  • 5
(85 ratings)

Prep: 15 mins Cook: 1 hr, 15 mins


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

  • Freezable
  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal662
  • fat9g
  • saturates1g
  • carbs120g
  • sugars14g
  • fibre10g
  • protein33g
  • salt1.05g
Save to My Good Food
Please sign in or register to save recipes.


  • 3 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 onions, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 carrot, finely chopped



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 3 celery sticks, finely chopped



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 3 garlic clove, crushed
  • 500g bag dried red lentils
  • 2 x 400g cans chopped tomatoes



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 2 tbsp tomato purée
  • 2 tsp each dried oregano and thyme



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 3 bay leaves
  • 1l vegetable stock
  • 500g spaghetti, plus Parmesan or vegetarian cheese, grated, to serve

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:


  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (90)

charliebug's picture

Loved it! Added a bit of chilli sauce and served with grated cheddar. Our one year old loves it and it goes a very long way!

funkasaurus's picture

This really needs some extra stuff in there to make it work, kinda bland biege without it. I also agree that the portion sizes are way off, I made half of it and it did four people with some left over. Defo needs more stock, it took a whole litre for half the ingredients eventually.

liza77laws's picture

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

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

sian-life-1986's picture

Good. But better with olives and capers added!

sian-life-1986's picture

Good. But better with olives and capers added!

veuvelloyd's picture

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

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

teresak83's picture

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

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

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

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

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

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

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

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

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.


Questions (2)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (2)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.


Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.


Discover the dates and details of all the BBC Good Food Shows.


See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at

Good Food Apps

Download the BBC Good Food Recipes, tips & cooking tools app and get good food on the go.