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

Comments, questions and tips

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Comments

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nicolemcconkey's picture
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This is an amazingly healthy and yummy recipe. A great way to include pulses in your weekly menu. The whole family loves it, including our 2 year old. And what's best is you have enough to freeze half of it and use it some other day when you have less time to chop and cook!

minacolada's picture
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I used this as a rough guide so though though I really enjoyed the final dish I only rate the original recipe 3 stars as I tried it before adding the balsamic and purree and it was a little bland.

Instead of all red lentils I used 200g puy lentils and 200g red as it was all I had, and so I reduced the stock and added 800ml only. Also I used 4 tbsp of purree and a splash of balsamic. With these additions it was delicious. If it wasn't for my three year old a bit of chilli would be nice too.

yougotkegged's picture
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Really lovely recipe although as mentioned previously the addition of a extra tomato puree and a splash of red wine definitely improves it. Divided the recipe by 6 for just one portion which was more than enough for me and my partner!

special_k's picture
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Was surprised at how much flavour was in this dish, had the folks round for tea & mum being a veggie had this with myself & the hubby made the 'Proper beef, ale & mushroom pie' also from GF for himself & dad. Great meals :) The recipe says for 6 which I halved & its fed mum & myself with enough leftovers for 2 more huge portions so it makes a lot!

emilyjay's picture
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Nice dish but not amazing. I will be making it again but with a few alterations. Very filling and cheap to make, which is great, but needs more flavouring. Next time I'll make sure I have some worcester sauce in, and put in some mushrooms. Might be worth substituting some of the stock with more tinned tomatoes too.

zomb1fied's picture
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My boyfriend made this one lunch for me, I then made it one evening when my sister visited, and she now makes it for our dad and her boyfriend! This is a really tasty, cheap recipe. I always make plenty and freeze the rest - delicious !

mason1973's picture

THIS WAS A GREAT HEALTHY DISH FOR ALL THE FAMILY AND EASY TO MAKE, ANY LEFTOVERS FROZE WELL. 4 OUT OF 5

harleymo's picture
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This is a brilliant recipe! It's easy to cook, makes lots so plenty to freeze, and is very, very tasty. An all round winner!

lornanich's picture
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Delicious, and freezes brilliantly.

mifmif5's picture
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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!

sali4444's picture

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.

natlee89's picture
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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.

drfabio's picture
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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!!

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

bigmac's picture

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

salvia's picture
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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.

alex16103's picture
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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.

alexlangley's picture
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Added mushrooms making this second time around which was a good addition.

Servings are definitely generous

amydavis7's picture
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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.

thecrikster's picture

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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