Lentil Ragu

Lentil ragu… warming, cosy and filling pasta that’s packed with nutritious red lentils and veggies, the perfect midweek dinner as we transition from late Summer to early Autumn.

This ideal meal prep recipe freezes well or can be stored in the fridge for meal prep lunches.

As a vegetarian in my teens and early twenties, this was one of my favourite go-to dinners when I wanted something a vegetarian bolognese option. It is always a good night for pasta in my opinion. Lentils are packed with fibre, B vitamins and a source of plant protein, if you’re looking for a healthy veggie dinner, look no further!

How to make lentil ragu

Ingredients you’ll need:

• 250g dried split red lentils (1 and 1/4 cups)
• 1 litre veggie stock (use chicken if you’re not making this vegetarian)(roughly 4 cups)
• 1x 400g tin chopped tomatoes (I love the Mutti brand)
• 1 carrot (diced)
• 1 white/brown onion (diced)
• 1 stick celery (diced)
• 4 cloves garlic (minced)
• 1tbsp olive oil
• 1 tsp dried oregano
• small handful fresh basil (chopped) (optional)
• 12x fresh cherry tomatoes (optional)
• salt and pepper
• 4x servings of dried spaghetti (roughly 300g dried)
• Parmesan to serve

How to:

• Start by rinsing your lentils well and chopping all of the vegetables
• Get a pan onto the heat and add olive oil followed by your French mirepoix vegetables (onion, carrot & celery) – cook this on medium low for about 10 minute until softened then add your garlic for 1 minute
• Add your rinsed lentils, tin of tomatoes, stock and dried oregano to the pan, stir well and bring the pan to a simmer
• Season now with some salt and pepper whilst cooking
• Allow the ragu to cook on low for 20-25 minutes or until the lentils are softened – it’s really up to you how soft you like them, take the ragu off earlier if you want a firmer lentil consistency
• Whilst the ragu is cooking, cook your pasta according to packet instructions – season it with salt and pepper and some extra virgin olive oil when it’s done cooking!
• Optional – When you have about 10 minutes left on your lentils, add your while cherry tomatoes and stir through
• Optional – Add chopped basil to the sauce just as it’s finished cooking and stir through
• Serve the ragu piled onto your spaghetti with freshly grated parmesan!

Serves 4

Notes:

1. We’re using red split lentils which give a much softer consistency than e.g. whole green / puy lentils when cooked!
2. Be sure to coat your spaghetti with some extra virgin oil and season with salt and pepper after its cooked and drained – this enhances the flavour and gives you a beautiful glossy pasta
3. You can use some of the pasta cooking water to loosen your sauce if needed

In the mood for pasta? Try some of our other pasta dishes:

• Spicy Chicken and Red Pepper Pasta

• Sweetcorn Linguine

• Baked Stuffed Pesto and Ricotta Shells