• 700cal
  • 60min


Lentil Ragu

How to Make It

Heat the olive oil in a frying pan on a medium heat and cook the onions, carrots and garlic for 10-15 minutes.

Stir in the lentils, chopped tomatoes, puree, herbs and stock and season with salt and pepper. Bring to a simmer and cook for 45 minutes until the lentils are tender. Add more water if necessary.

Whilst the lentils are cooking, cook the spaghetti in a saucepan of boiling water for 10 minutes, then drain.

Serve the spaghetti and top with the lentil ragu.


  • 400g tinned chopped tomatoes
  • 160g dried red lentils
  • 160g spaghetti
  • 300ml vegetable stock
  • 1 tbsp olive oil
  • 1 garlic clove, crushed
  • 1 tbsp tomato puree
  • 1 tbsp dried oregano
  • ½ onion, chopped
  • 1 carrot, chopped

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