Lentil Ragu

Lentil Ragu

Serves 4-6 (probably with some left to freeze for another day)

  • 2 tbsp olive or rapeseed oil
  • 2 onions
  • 2 carrots
  • 3 celery sticks
  • 4 garlic cloves
  • 140g mushrooms
  • 500g dried red lentils
  • 2 x 400g cans chopped tomatoes
  • 1 stock cube
  • 2 tbsp tomato purée
  • 2 tsp each dried oregano, thyme or other herbs
  • 1 litre vegetable stock
  • 2tbsp balsamic vinegar
  • 1 or 2 large courgette peeled into strips (or spiralised if you have one)
  • Parmesan or other cheese grated to serve
  1. Prepare vegetables

Peel and finely chop onions

Peel and finely chop carrots

Cut ends off celery sticks and finely chop

Peel and crush garlic cloves

Peel and slice the mushrooms

2. Heat the 1 tbsp oil in a large saucepan and add the onions, carrots, celery and garlic. Cook gently for around 5 mins until everything is softened.

3. Add the mushrooms and cook for around 2 mins

4. Stir in the lentils, tomatoes, stock, herbs 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 and stir it again.

5. 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 courgette and chill the rest to eat on another day.

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