Lentil ragu with courgetti

Lentil ragu with courgetti

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(14 ratings)

Prep: 15 mins Cook: 40 mins


Serves 4 - 6

A healthy tomato 'pasta' dish that makes full use of your spiralizer. This vegan-friendly supper is five of your five-a-day and will fill you to the brim

Nutrition and extra info

  • Freezable
  • Healthy
  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving (4)

  • kcal578
  • fat7g
  • saturates1g
  • carbs87g
  • sugars19g
  • fibre14g
  • protein35g
  • salt0.2g
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  • 2 tbsp rapeseed oil, plus 1 tsp
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 3 celery sticks, chopped
  • 2 carrots, chopped



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

  • 4 garlic cloves, chopped
  • 2 onions, finely chopped



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

  • 140g button mushrooms from a 280g pack, quartered
  • 500g pack dried red lentils
  • 500g pack passata
  • 1l reduced-salt vegetable bouillon (we used Marigold)
  • 1 tsp dried oregano



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 2 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 1-2 large courgettes, cut into noodles with a spiraliser, julienne peeler or knife



    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…


  1. Heat the 2 tbsp oil in a large sauté pan. Add the celery, carrots, garlic and onions, and fry for 4-5 mins over a high heat to soften and start to colour. Add the mushrooms and fry for 2 mins more.

  2. Stir in the lentils, passata, bouillon, oregano and balsamic vinegar. Cover the pan and leave to simmer for 30 mins until the lentils are tender and pulpy. Check occasionally and stir to make sure the mixture isn’t sticking to the bottom of the pan; if it does, add a drop of water.

  3. To serve, heat the remaining oil in a separate frying pan, add the courgette and stir-fry briefly to soften and warm through. Serve half the ragu with the courgetti and chill the rest to eat on another day. Can be frozen for up to 3 months.

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Comments, questions and tips

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Russell Simmons's picture
Russell Simmons
15th Feb, 2019
Great recipe, easy to make. We left out the celery and garlic and it was still great.
17th Jan, 2017
Super tasty! I couldn't include the courgettes as they are out of season but it's fine without them! Did not think I liked lentils and mushrooms until I tried this!
8th Nov, 2016
This recipe turned out ok, but not as good as I expected given the earlier reviews. Very mushy and flavour not very strong. Courgettti was lovely though!
8th Jul, 2016
This came out well. The balsamic added a nice restaurant-type flavor. I used half as many lentils because that's all I had. The sauce was nice and hearty. I used up all the zucchini on the first night and subbed fettuccine later in the week.
3rd Jun, 2016
it tasted really good but I had to add lots of water during cooking and I have enough for at least 6 servings.
2nd Jun, 2016
This dish came out really well. Nice and easy to cook. We had enough for 6 servings.
1st Jun, 2016
Delicious - lots of chopping but makes enough for 6. I added hot pepper sauce to mine but my husband didn't.
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