Lentil ragù

Lentil ragù

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(58 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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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.

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

mcfarde's picture
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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

jolenecatlin's picture

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.

lilmssquirrel's picture
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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 :-)

rfwhite09's picture
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Great taste - served with Couscous and Pitta bread!
Will definatley make again

eri207's picture
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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

taraoakman's picture

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!!

paivi78's picture
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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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