Tagliatelle with vegetable ragu

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• Rosemarie

  13 January 2012

  Rosemarie commented on this recipe

  I made this last night as it's featured in the latest Good Food Magazine. Shouldn't there be stock or water added with the lentils? The lentils don't cook in tinned tomatoes which is the only type of liquid. I added water and it took way longer for the lentils to cook than stated in the recipe.

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• gallowae

  18 January 2012

  gallowae rated and commented on this recipe

  

  Added half a mug of stock to the recipe at the same time as the lentils, I think without the stock it would have been much too stodgy.

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• AvinThat

  19 January 2012

  AvinThat rated and commented on this recipe

  

  I used half measures for the recipe but with the same amount of water. I thought it tasted great. Make sure you season well. I reckon this would be great with a bit of chilli chopped up. Also, I served with rice which worked well.

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• fairystoryteller

  26 January 2012

  fairystoryteller rated and commented on this recipe

  

  Really tasty. The balsalmic vinegar gives it a sweetish sharp 'piquant' flavour. I made double because I had lots of celery and carrots to use up and the recipe says you can freeze it. I did fry off the onion, carrot and celery first (what's a glug of sunflower oil between friends?) and following earlier comments I used 3 tins of tomatoes plus a tin's worth of water to make sure the lentils cooked. I found I needed to simmer it longer but that's probably because I was dealing with a larger volume having made double the recipe. Family loved it (but the heathens topped it with grated cheddar in preference to parmesan!)

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• Beth

  12 February 2012

  Beth rated and commented on this recipe

  

  I think I'll make double next time as my 2 year old loved it and it tastes good. I didn't add any extra water and I found the lentils cooked fine and it wasn't too stodgy.

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• messyjessie86

  16 February 2012

  messyjessie86 rated and commented on this recipe

  

  Made the turkey version. I didn't find that any additional liquid was needed, although I simmered it for a little longer than the recipe stated (with the lid on). I also added chilli as per the above suggestion (I often end up smuggling it in somewhere, especially during these chilly winter months!) I will definitely be making this one again.

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• irritable

  19 February 2012

  irritable rated and commented on this recipe

  

  Really excellent. I cooked the lentils separately for 10 mins before adding to the pan with just a small amount of the lentil water. I also added a chilli as already suggested (a very good idea) + some spinach right at the end. I can see this becoming a firm favourite as its quick, simple and just a bit different.

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• Peach

  20 February 2012

  Peach rated and commented on this recipe

  

  Really yummy. Seasoning is a must with extra pepper for good heat. Needs extra cooking time and top up with stock to enable the lentils to cook.

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• Jodie Rees

  23 February 2012

  Jodie Rees rated and commented on this recipe

  

  I was disappointed with this one. I cooked mine for the recommended time, and then turned the heat right down and left it on the hob for another hour or so to try and make it mushier. In the end I had to blend a little and stir it all together. The flavours weren't really there either. Won't be doing this again.

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• Frantic Flapjack

  28 February 2012

  Frantic Flapjack rated and commented on this recipe

  

  Loved this. I didn't add any extra liquid and the lentils cooked perfectly in the given time. Really quick to make and a great way to get your 5 a day in. Very colourful on the plate too. Served with twirly pasta and some grated Cheddar on top.

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• VikkiL

  18 April 2012

  VikkiL commented on this recipe

  This was really tasty and easy to prepare, although I left out the lentils. I ate the left over ragu for lunch the next day and had it with cous cous and it tasted much better than the version with pasta. So I'd suggest trying it with cous cous instead.

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• KiakaKyle

  01 June 2012

  KiakaKyle commented on this recipe

  Okay, so i'm cooking this right now and there's a few things missing from this "guide". First of all Boil the lentils first for 10 mins then leave to simmer until soft. While doing this pre-pare the veg. Then instead of adding 2-3tbsp ? try adding 6-7tbps. Other then this information which is missing everything else is working out fairly ok. I'll let you know how this turns out after i've tasted. P.S This is my first time cooking anything other something with chips so my opinion might be abit crap lol

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• Mrs.R

  04 June 2012

  Mrs.R rated and commented on this recipe

  

  This was absolutely delicious and a huge hit in my house with both adults and children! I added butternut squash to the diced vegetables and doubled the ingrediants so I could freeze some. I'm going to do it with herb couscous next time instead of pasta.

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• Babka the Brave

  10 July 2012

  Babka the Brave rated and commented on this recipe

  

  Very tasty and the lentils set it apart from boring old veggie pasta sauce. No extra liquid is needed and everything cooks up in the time stated (I wonder if peolple who had trouble were using regular lentils, the red ones cook much faster).

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• ruthy

  15 September 2012

  ruthy rated and commented on this recipe

  

  Really easy recipe. I found the lentils took a while to soften and had to keep adding dashes of water, I also added a beef oxo cube to give it more depth of flavor and I quite enjoyed it

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• Sunny Sweden

  08 January 2013

  Sunny Sweden commented on this recipe

  Fantastic recipe which I have made many times. It would have received five stars, but I see this more as a base recipe. By adding your own spices and additional vegetables it really brings it to life. I have also used this for the filling to a vegetable lasagne, definitely worth a try!

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• Maroo

  01 April 2013

  Maroo rated and commented on this recipe

  

  It's ok, not terrific but good bit of weekday stodge, it is quite thick, I agree with the previous comment of add some stock with the lentils.

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• Cath Miller

  15 April 2013

  Cath Miller rated and commented on this recipe

  

  Not all that impressed, I did like the balsamic 'twist' but apart from that found it quite stodgy and dry, will not be doing again.

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Ingredients

• 1 onion , finely chopped
• 2 celery sticks, finely chopped
• 2 carrots , diced
• 4 garlic cloves , crushed
• 1 tbsp each tomato purée and balsamic vinegar
• 250g diced vegetables, such as courgettes, peppers and mushrooms
• 50g red lentils
• 2 x 400g cans chopped tomatoes with basil
• 250g tagliatelle (or your favourite pasta)
• 2 tbsp shaved Parmesan (optional)

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Difficulty and servings

Serves 5

Preparation and cooking times

Prep 10 mins

Cook 40 mins

Vegetarian, Low-fat

Ingredients

• 1 onion , finely chopped
• 2 celery sticks, finely chopped
• 2 carrots , diced
• 4 garlic cloves , crushed
• 1 tbsp each tomato purée and balsamic vinegar
• 250g diced vegetables, such as courgettes, peppers and mushrooms
• 50g red lentils
• 2 x 400g cans chopped tomatoes with basil
• 250g tagliatelle (or your favourite pasta)
• 2 tbsp shaved Parmesan (optional)

PER SERVING

321 kcalories, protein 15g, carbohydrate 55g, fat 3 g, saturated fat 2g, fibre 5g, sugar 12g, salt 0.3 g

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