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Lentil ragu with spaghetti recipe

406 ratings

Packed with nutritious lentils and Vitamin C-rich carrots, this vegan version of spaghetti bolognese is on the table in just over half an hour. A failsafe weeknight meal sure to feed (and please) the crowd. See method

Serves 4
5 mins to prepare and 30 mins to cook
648 calories / serving
Freezable
Healthy
Vegan
Vegetarian
Dairy-free

Ingredients

2 tbsp olive oil
2 red onions, finely chopped
300g carrots, peeled and diced
3 garlic cloves, crushed or grated
225g red lentils
400g tin chopped tomatoes
1 vegetable stock pot, made up to 1ltr
350g spaghetti
20g fresh basil, leaves picked
50g baby spinach leaves, roughly chopped

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
2730kj
648kcal 32%
Fat
11g 15%
Saturates
2g 8%
Sugars
16g 17%
Salt
1.2g 20%

of the reference intake
Carbohydrate 101.2g Protein 28g Fibre 17.1g

Method

Put the oil, onions and carrots in a large, deep frying pan and fry for 15 mins over a medium-low heat until softened but not coloured. Add the garlic and cook for 1 min more.
Stir in the lentils, tomatoes and stock. Bring to the boil, then reduce the heat to low and simmer for 15-18 mins, stirring frequently to stop it sticking, until the lentils are just tender.
Meanwhile, cook the spaghetti to pack instructions.
Reserve the smaller basil leaves for serving; roughly chop the rest, then stir through the sauce with the spinach. Season to taste, then serve with the spaghetti, topped with the reserved basil leaves.

Cook's tip: Add 1-2 tsp dried oregano at the start of step 2 and 1 tsp Marmite stirred in at the end for a good hit of umami flavour.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Spaghetti recipes