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Lentil ragu in two bowls with Parmesan

Lentil ragu

A star rating of 4.3 out of 5.261 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

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

  • Easily doubled
  • Freezable
  • Healthy
  • High protein
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal662
fat9g
low insaturates1g
carbs120g
sugars14g
fibre10g
high inprotein33g
low insalt1.05g
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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
  • parmesan or vegetarian cheese, grated, to serve

Method

  • STEP 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.

  • STEP 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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Overall rating

A star rating of 4.3 out of 5.261 ratings
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