Lentil Ragù

14 90 759
Ingredients Minutes Calories
Prep Cook Servings
15 min 1 h 15 min 6
Lentil Ragù
Health Rating


3 tbsp Extra virgin olive oil
2 small White onion (finely chopped)
3 medium Carrots (finely chopped)
3 medium stalk(s) Celery (finely chopped)
3 clove(s) Garlic (crushed)
500 gm Red lentils, raw
400 gm Diced tomatoes, canned
2 tbsp Tomato puree, canned
2 tsp Oregano, dried
2 tsp, ground Thyme, dried
3 leaf Bay leaf
1 l Vegetable stock/broth (gluten free)
500 gm Spaghetti, dry (gluten free)
6 tbsp Parmesan cheese, grated (1 tbsp per serving - or nutritional yeast)


  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.
  2. 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.
  3. If eating straight away, keep on a low heat while you cook the spaghetti according to package instructions. Drain well, divide between pasta bowls or plates, spoon sauce over the top, and grate over some cheese.
  4. 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.

Nutrition Facts

Per Portion

Calories 759
Calories from fat 101
Calories from saturated fat 38
Total Fat 11.3 g
Saturated Fat 4.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 5.2 g
Monounsaturated Fat 13.4 g
Cholesterol 5.6 mg
Sodium 921 mg
Potassium 1404 mg
Total Carbohydrate 128 g
Dietary Fiber 16.6 g
Sugars 7.5 g
Protein 37 g

Dietary servings

Per Portion

Grain 3.2
Meat Alternative 1.6
Milk Alternative 0.1
Vegetables 4.0

Energy sources

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