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Lentil Ragu With Wholemeal Pasta

  • difficulty


  • serves


  • cooks in

    15 to 30 mins

  • calories

    334 per serving


  • 2 red onions, finely chopped
  • 4 carrots, chopped
  • 3 celery sticks, chopped
  • 1 tablespoon garlic, finely chopped
  • 5 sundried tomatoes, chopped
  • 400g red lentils
  • 2 tins of chopped tomatoes
  • 2 tablespoons tomato puree
  • 1 litre of vegetable stock
  • 1 tablespoon oregano
  • 2 bay leaves
  • 1 tablespoon olive oil
  • 600g wholemeal pasta

                        Cooking Directions

                        1. In a large pan, fry the onion, celery, carrots and garlic in olive oil for 10 minutes until soft.
                        2. Add the sundried tomatoes along with the oregano, salt and pepper and lentils, mix until well combined.
                        3. Add the chopped tomatoes, tomato puree, stock and bay leaves to the pan. Mix and cover, allow to cook for 30-40 minutes until the lentils and vegetables are cooked through.
                        4. Meanwhile, cook the pasta per the pack instructions, drain and rinse with hot water.
                        5. Serve the pasta with the ragu and top with chopped parsley, enjoy!


                        This is a great vegan alternative to Bolognese and can easily be frozen for a quick dinner when you’re in a rush.