Red Lentil Ragu
Convert veggie-sceptics with this meat-free red lentil ragu recipe. It tastes just like a bolognese pasta sauce. I invented this many years ago, in my single days, when I used to make a batch to freeze for weeknights. This red lentil bolognese recipe is easy, cheap, filling, delicious – and very healthy (especially if you’re sparing with the cheese). If you find you have no mince to make spaghetti bolognese, then why not try this? It might even be how I began in the first place, but it was a long time ago…
You will not miss the meat, I promise (I’m not, and never have been, a vegetarian). Now, both my husband and daughter love this dish, too. Make this lentil ragu vegan by omitting the Worcestershire sauce – it’s optional anyway (most contain anchovies). You could add a dash of red wine, balsamic vinegar or soy sauce instead to add depth. Recipes are just a guide – feel free to make it your own way. The cheese is also optional, but you could use a vegan version. To make it gluten free, use pasta that contains none and check the ingredient list for the stock carefully.
This Italian-style tomato sauce is great for batch cooking, leaving you with some healthy meals that can be on the table as soon as some quick-cook pasta is ready. Make sure you taste test this one – lentil recipes are not at all palate pleasing if the lentils are undercooked! If you allow an hour’s cooking time, for example, you could even find this red lentil pasta sauce is ready in half that.
Serves 4
Red lentil ragu ingredients
- Olive oil, for frying
- Red onion, 1 chopped
- Carrot, 1 chopped finely
- Button mushrooms, about 4, sliced
- Garlic, 1 clove, crushed
- Red lentils, dried, 300g
- Chopped tomatoes, 1 tin
- Tomato puree, 1 tbsp
- Oregano dried, 1 tsp
- Parsley dried, 1 tsp
- Bay leaf, 1
- Black pepper, freshly or coarse ground, a pinch
- Vegetable stock, 500ml
- Worcester sauce, a dash (optional)
- Cheddar cheese, about 50g, grated, to serve (optional)
- Pasta, to serve
Equipment
How to make Red Lentil Ragu
- Heat the olive oil in a saucepan and add the onion and carrot.
- Cook, stirring, until the vegetables have softened (allow about 10 minutes).
- Add all the other ingredients and simmer gently until the lentils have softened (this usually takes about 40 minutes). You may need to add extra water as it cooks, as the lentils do soak up a lot.
Serve this red lentil spaghetti sauce with the pasta of your choice and, if liked, a sprinkling of grated Cheddar or vegan cheese. If you have some, a few fresh basil leaves look and taste good too.
Related recipes:
- Creamy mushroom pasta sauce
- Sweetcorn & tuna pasta
- Meatballs with creamy sauce
- BBQ beef bolognese
- Pork mince ragu
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