Lentil ragù

Lentil ragù

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(107 ratings)

Prep: 15 mins Cook: 1 hr, 15 mins

Easy

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

  • Freezable
  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal662
  • fat9g
  • saturates1g
  • carbs120g
  • sugars14g
  • fibre10g
  • protein33g
  • salt1.05g
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Ingredients

  • 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
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 carrots, finely chopped
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 3 celery sticks, finely chopped
    Celery

    Celery

    sell-er-ee

    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
    Tomato

    Tomato

    toe-mart-oh

    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
    Oregano

    Oregano

    or-ee-gar-no

    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

    Parmesan

    parm-ee-zan

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

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.

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Comments, questions and tips

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staceymelia
6th Jan, 2016
3.8
Absolutely lovely with a baked potato and a dollop of Greek yogurt on top.
veggie0517
12th Dec, 2015
5.05
I make this recipe all the time and have made very few tweaks to the standard recipe. I usually make the same vegetable to half the lentils, stock and chopped tomatoes. I double it up for make 3 huge tupperwares worth plus dinner for two. Works well on its own, with rice or pasta.
nicolien22
15th Nov, 2015
Very simple, very tasty!! Made a massive amount, the slosh of good wine made all the difference, I added in secretly as my man does not like wine. He loved it!!! I used fresh thyme from my garden, but dried is fine. Had to add more water along the way to get the right consistancy. I froze two thirds of the yield. It is very filling, the perfect winter recipe! I will definatively make this again.
foodprocessor
13th Nov, 2015
5.05
I halved the recipe and I still had some left over after serving five. I sprinkled each portion with nutritional yeast instead of Parmesan, to add the Vegan touch, and it tasted lovely!
foodprocessor
13th Nov, 2015
5.05
I halved the recipe and I still had some left over after serving five. I sprinkled each portion with nutritional yeast instead of Parmesan for the Vegan touch and it tasted lovely!
donnab1981
26th Oct, 2015
5.05
I chose this recipe for myself and my carnivore husband to try as we've started doing meat free Mondays and it was an absolute hit. Tasted just like bolognese and was lovely, warming comfort food. The recipe quantities however are ridiculous. After reading comments, I used just 350g of lentils and I still got 6 absolutely massive portions ( 4 are going in the freezer).
sophiak123
7th Oct, 2015
5.05
This is a great little recipe, quite basic with room for flexibility. The sort of recipe you can cook easily and without much effort with ingredients already in the house. I generally use whatever and how many vegetables are around and adjust accordingly with amount of lentils & sauce quantity. One thing I would definitely recommend adding a healthy amount of red wine to lentils before adding tomatoes & stock (allow to absorb for a couple of minutes).
Chocolateraisins
24th Sep, 2015
5.05
Halved the recipe and omitted the tomato puree as I didn't have any. I added red wine, soy sauce and paprika as was worried about it being bland. It looks unappealingly when you first start cooking but starts to resemble a meat ragu. I did find that the lentils dried up quickly so had to add extra fluid. Very tasty result and got 6 decent portions out of the halved recipe. Will definitely make again.
clough91
6th Sep, 2015
5.05
Made half the recipe and it still made enough for 6 portions. I found a little bit of grated parmesan cheese hid the lentilly aftertaste and it tasted exactly like a normal bolognaise
LibrarianGoddess's picture
LibrarianGoddess
8th Aug, 2015
Very pleasantly surprised at how tasty this was (and how much it made!). I managed to forget to put garlic in - usually a staple for me - but added a tsp of blackstrap molasses, and the result was gorgeous. I also managed to make it in a too-small saucepan, so was only able to add .5 litre of stock - but still got 6 generous servings! Very happy with this recipe and it will be a regular on my menu plans now.

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