Vegetarian ragu

Prep: 15 mins
Cook: 75 mins
Vegetarian ragu
Extremely healthy and packed with protein, freezable and family friendly.

3 tbsp olive oil

2 onions, finely chopped

3 carrots, finely chopped

3 celery sticks, finely chopped

3 garlic cloves, crushed

500g bag dried red lentils

2 x 400g cans chopped tomatoes

2 tbsp tomato purée

2 tsp each dried oregano and thyme

3 bay leaves

1ltr vegetable stock

500g spaghetti, plus vegetarian cheese, grated, to serve

Use a large saucepan to heat the oil then fry the onions, carrots, celery and garlic.

Cook on a low heat for 15-20 minutes until everything is softened.

Stir in the lentils, tomatoes, tomato purée, herbs and stock.

Bring to a simmer and cook for 45 minutes until the lentils are tender.

Season with salt and pepper.

Cook the pasta according to the instructions, drain well and serve with the lentil ragu and some cheese if you like.


Preparation Time
15 minutes

Cooking Time
75 minutes

Main ingredients
Pasta & Noodles, Vegetables, Lentils, Stock/Broth

Recipe Type
Budget, Family Dinners, Healthy, Vegetarian, Batch Cooking

Special Info

Level of Difficulty

This recipe can be frozen for up to 3 months.
Simply defrost overnight at room temperature, then reheat gently to serve.

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