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Lentil ragu with spaghetti recipe
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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
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
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Energy
2730kj
648kcal
32%
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Fat
11g
15%
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Saturates
2g
8%
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Sugars
16g
17%
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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