Lentil ragù

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• Lornanich

  02 May 2011

  Lornanich rated and commented on this recipe

  

  Delicious, and freezes brilliantly.

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• Gill

  17 May 2011

  Gill rated this recipe

  

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• Gill

  17 May 2011

  Gill commented on this recipe

  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!

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• Deb's

  01 June 2011

  Deb's commented on this recipe

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

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• zomb1fied

  25 June 2011

  zomb1fied rated and commented on this recipe

  

  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 !

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• emilyjay

  10 July 2011

  emilyjay rated and commented on this recipe

  

  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.

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• SpecialK

  12 August 2011

  SpecialK rated and commented on this recipe

  

  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!

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• Pete's book

  24 August 2011

  Pete's book rated this recipe

  

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• yougotkegged

  21 October 2011

  yougotkegged rated and commented on this recipe

  

  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!

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• minacolada

  06 November 2011

  minacolada rated and commented on this recipe

  

  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.

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• blackelocin

  16 January 2012

  blackelocin rated and commented on this recipe

  

  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!

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• Deb

  24 January 2012

  Deb rated and commented on this recipe

  

  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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• Anna

  07 February 2012

  Anna rated and commented on this recipe

  

  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.

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• Nommm

  15 February 2012

  Nommm rated and commented on this recipe

  

  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.

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• lou-ann

  13 March 2012

  lou-ann commented on this recipe

  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!!

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• Cosa Bonita

  15 March 2012

  Cosa Bonita rated this recipe

  

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• Dukie

  16 April 2012

  Dukie commented on this recipe

  Love this recipe very easy to make.

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• jiddybrite

  24 April 2012

  jiddybrite rated and commented on this recipe

  

  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

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• fiona

  11 May 2012

  fiona rated and commented on this recipe

  

  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.

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• Nikki in NZ

  26 May 2012

  Nikki in NZ rated and commented on this recipe

  

  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!!

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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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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 15 mins

Cook 1 hr 15 mins

Vegetarian, Low-fat, Super healthy

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

PER SERVING

662 kcalories, protein 33g, carbohydrate 120g, fat 9 g, saturated fat 1g, fibre 10g, sugar 14g, salt 1.05 g

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