• 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 mushroom
  • 50g red lentil
  • 2 x 400g cans chopped tomatoes with basil
  • 250g tagliatelle (or your favourite pasta)
  • 2 tbsp shaved parmesan (optional)


  • STEP 1

    Tip the onion, celery and carrots into a large non-stick saucepan and add 2-3 tbsp water or stock, if you have some. Cook gently, stirring often, until the vegetables are soft.

  • STEP 2

    Add the garlic, tomato purée and balsamic vinegar, cook on a high heat for 1 min more, add the diced veg, lentils, tomatoes, then bring up to the boil.

  • STEP 3

    Turn to a simmer, then cook for about 20 mins. Meanwhile, cook the pasta following pack instructions, then drain. Season the ragu and serve with pasta and Parmesan on top, if you like.


Turkey, lentil & veg ragu for 4:

When you add the garlic, tomato purée and

balsamic vinegar also stir in 250g turkey

mince. Fry for 3 mins, breaking up with

a wooden spoon as you go, then add the

chopped vegetables and lentils and

continue as above.

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.2 out of 5.45 ratings