Lentil ragu

Lentil ragu

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(142 ratings)

Prep: 15 mins Cook: 1 hr, 15 mins


Serves 6

Struggle to get your five-a-day? This superhealthy ragu will get you four steps closer and can be frozen for extra convenience

Nutrition and extra info

  • Freezable
  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal662
  • fat9g
  • saturates1g
  • carbs120g
  • sugars14g
  • fibre10g
  • protein33g
  • salt1.05g
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  • 3 tbsp olive oil
    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 carrots, 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 cloves, 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
  • parmesan or vegetarian cheese, grated, to serve



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  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.

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Comments, questions and tips

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17th Sep, 2018
Delicious and plentiful. I used 300 gram mixed lentils - red split and puy - the texture was perfect. Thew in aubergine, peppers also and some dark chocolate grated. Will probably add some chili and beans to the batch in the freezer. A good sturdy recipe
11th Jul, 2018
I love recipe and make it a lot!
7th Mar, 2018
Quite bland. I made exactly as described (minus carrots cuz I didn't have any). It makes A LOT (8-10 servings) so it will last us a while!
3rd Mar, 2018
Definitely halve the quantity of lentils. This recipe is great just as it is, but can be modified in so many ways to make it different every time. Just about any type of vegetables can go in it and it can be served with almost any type of carb (pasta, crusty bread, potatoes, rice etc.) You can add spices to make it into more of a chili or curry, put cheese on top or Greek yoghurt... it never gets boring!
1st Feb, 2018
Lots of chopping but a delicious outcome!
2nd Nov, 2017
I have been making this for years now. It's a great, affordable staple which can be served in many ways such as with quinoa, pasta, polenta, as a lasagne filling or packed into a squash with cheese on top. Myself and my partner love it
14th Aug, 2017
Good tasty recipe I took note of the other reviews halved the lentils but still needed the same amount of stock. Kept having to top up to prevent sticking and drying out think this was because I cooked in a large frying pan instead of a saucepan. I used yellow pepper instead of celery. Added lentils them vermouth allowed the lentils to soak this up before adding tomatoes herbs and stock. Added ginger white pepper chilli flakes and honey. Plenty left intend to use to make cannelloni by filling in wraps adding grated cheese on top and baking in oven this recipe is making 2 meals can't fault it!
3rd Aug, 2017
Better with the aforementioned tweaks - made half the quantity and still loads! Added smoked paprika, worcester sauce, soy sauce. Really filling and comforting. Great freezer-stocker-upper and so cheap and healthy.
6th Jul, 2017
Absolutely love making this dish. Have been making it for years, was a great one for my uni days especially as a way to eat healthier plus it makes loads which when you're a broke student is always beneficial. Started making it at home too as a way of incorporating different healthy meals. My step-dad loves it and he is by far no veggie. I don't tend to change the recipe as it works as is, however may try a few of the tweaks next time :)
17th May, 2017
Delish. Followed advice in comments below, added wine, smoked paprika, chicken stock, Worcester. It was very good.


26th Feb, 2018
How do you cook in a slow cooker ?
goodfoodteam's picture
28th Feb, 2018
Thanks for your question. We haven't tested this recipe in the slow cooker so cannot give exact instructions. However you could transfer this to the slow cooker once all ingredients are added and cook for around 2 - 3 hours on High or 5 - 7 on Low. We'd suggest checking it the first time after the minimum cooking time.
5th Feb, 2018
Why do you suggest this can only be frozen for 3 months.
goodfoodteam's picture
6th Feb, 2018
Thanks for your question. If food is frozen for too long it oven gets 'freezer burn' where the texture and flavour deteriorate.
22nd May, 2017
I currently have this cooking in my slow cooker with 1L of stock in and are looking to have it in for 8hrs? What kind of consistency should the lentils have as I tried them half way through cooking and that still appeared to be pretty solid?
goodfoodteam's picture
23rd May, 2017
Thanks for your question. The lentils should be tender by the finished dish. If you're halfway through the cooking time on an 8-hour setting, we'd guess that all will be fine. Remember with a slow cooker not to keep taking off the lid as this can really increase the amount of cooking time needed.
28th Apr, 2017
662 calories per portion seems way off? Should me much lower.
goodfoodteam's picture
5th May, 2017
Thanks for pointing this out. The figure includes the spaghetti which was previously listed as a 'to serve' item and therefore didn't appear to be included in the nutritional figures. We've amended the recipe now. Apologies for the confusion.
Cordelia Fox
5th Sep, 2016
Hi I only have split red lentils, can I use them instead? Thanks
goodfoodteam's picture
5th May, 2017
Thanks for your question. Yes, these are the ones to use.


10th Jan, 2018
the quantities make A LOT of food, so think if you want that much, as a student cooking for myself, less than half (200g of lentils etc) made 4 large meals. Also, it's even nicer the day after!
28th Jul, 2016
I made this last night for my family and boyfriend (first time cooking with lentils). Unfortunately, it wasn't for any of us. It was very earthy tasting, we added grated cheese on top to add some flavour. The thyme and oregano helped but I would have put more in personally had I have known. Sorry :( Glad we tried it though.
22nd Aug, 2014
Made this but didn't have carrots so added roasted herby mushrooms in at the end. Delicious. http://www.bbcgoodfood.com/recipes/1039647/roasted-herby-mushrooms
11th Jan, 2014
Done this ragu a couple of times now & once made a lasagne with the ragu as have a few vegetarians in the family. I also add fennel seeds to the mix when sweating down my onions, carrot & celery, adds a nice flavour to it. I find serving with steamed veg in place of pasta is lighter meal as I find lentils really filling.